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Gross-suppe (Semolina Soup)

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      Title: GROSS-SUPPE (SEMOLINA SOUP)
 Categories: Soups/stews, German
      Yield: 4 Servings
 
      1 l  Meat broth (approx. 1 qt)
      1 c  Semolina
      1    Egg
           A few sprigs parsley,
           -chopped, OR a bit of
           -chopped
           Chives
     50 g  Butter (3 1/2 Tbsp)
           Salt to taste
           Pepper to taste
           Ground nutmeg to taste
 
  Slowly stir the semolina into the boiling broth and cook for 1 hour.
  Shortly before serving, stir in a beaten egg, adjust seasoning with
  salt, pepper, and nutmeg. Add the chopped parsley or chives, and dot
  with butter.
  
  Serves 4.
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
  Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
 
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