In my native Morocco this semolina soup is often breakfast.
Semolina soup takes minutes from beginning to end and costs pennies, and it is so satisfying.
I have whipped it up countless times when I needed to round out a meal in a jiffy. You can save even more time by grinding the garlic and cilantro in a food processor. If you are making semolina soup for breakfast, the quick way, throw in the garlic and the cilantro whole. The garlic will be easy to fish out, or enjoy whole, in your bowl, and you can discard the cilantro at the end of cooking.
Gluten-free: Look for brown rice farina, or simply use fine or medium corn meal. For an occasional splurge, add some freshly grated parmesan.
- 3 quarts (12 cups) water
- A dozen cloves garlic
- 1 bunch cilantro, tough stems cut off
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
- 11/2 cups coarse semolina (Gluten-free: medium cornmeal)
Put all but last ingredient in a heavy pot, and bring to a boil. Reduce the flame to medium. Stir in the grain, pouring gradually. Cover and cook ten more minutes. Adjust the texture and seasonings. Serve hot.