Semolina Minestrone
Semolina Minestrone is a three-ingredient soup in which coarse wheat grains thicken a pot of stock into something closer to a loose porridge. It comes from Emily Waters's Italian cookbook The Cook's Decameron, and it shows how far a good stock can go. Because there is so little else in the bowl, the quality of the stock matters most, and a shower of grated Parmesan adds salt and savor.
Instructions
Pour the stock into a saucepan and bring it to a boil over the heat.
Sprinkle in the semolina a little at a time, stirring constantly as it goes in. Adding it slowly and stirring keeps it from clumping.
Keep cooking, stirring now and then, until the semolina grains are soft and no longer gritty when you taste them.
Ladle the soup into bowls and serve with grated Parmesan at the table.
Make it personal.
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