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Garlic and Semolina Soup

Garlic and Semolina Soup

Leave it to Alice Waters to come up with this ingeniously simple soup that turns simple, homemade vegetable broth into a more substantial, silky textured soup with the addition of semolina (coarsely ground durum wheat). This soup can be served as is with finely chopped garlic greens or can be embellished with a number of suggested additions.

In a heavy soup pot, bring to a boil:
2 quarts vegetable broth
1 herb bouquet, tied with cotton string (a few sprigs of thyme and parsley, and a bay leaf)

Stirring constantly with a whisk, sprinkle in:
1/2 cup semolina

Lower the heat and continue stirring until the semolina is suspended in the broth and no longer settles to the bottom, about 5 minutes. Add:
3 green garlic plants (bulbs and stalks), trimmed of green parts and chopped fine

Cook at a simmer, stirring occasionally with a wooden spoon, for 20 minutes. Discard the herb bouquet, taste for salt, adjust as needed, and serve hot.

Makes 4 to 6 servings.

Add cooked, chopped spinach to the bowl when serving.
Float shavings of Parmesan or pecorino cheese on top of each serving.
Float a little herb butter on top of each serving.
Add 1 cup shelled peas or thinly sliced snap peas after 13 minutes of cooking.

Read more: Food, All recipes, Soups & Salads, , , ,

Adapted from The Art of Simple Food: Notes, Lessons and Recipes from a Delicious Revolution by Alice Waters (Clarkson Potter, 2007).

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.


+ add your own
1:22PM PST on Feb 18, 2013

thanks for the recipe.

10:55PM PST on Feb 17, 2013

This sounds delicious. It's simple and next time when i have little time, that's what I'll cook.

10:00PM PST on Feb 17, 2013

yum mo!

6:18PM PST on Feb 17, 2013


2:08PM PST on Feb 17, 2013


2:05AM PST on Feb 17, 2013

sounds yummy thanks.

7:18AM PDT on Mar 25, 2012


1:26PM PST on Nov 22, 2011

Thank you

12:40AM PDT on Mar 23, 2011

Sounds pretty good.

10:39PM PDT on Jun 7, 2008

If you let this thicken completely, and let the semolina settle down, making it of porridge like consistency, it would be another version of the Indian recipe for 'upma'. Which is roasted semolina, cooked in curds or veg broth.

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I only see Einstein, no matter how I sliced it. what gives?

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