Semolina And Veggie Soup Recipe
Ingredients:
- 4 1/4 cups water
- 2 chicken bouillon cubes
- 2 leeks, white part only, thinly sliced
- 2 carrots, thinly sliced
- 4 tablespoons semolina (Malt-o-meal)
- 1 cup butternut squash, shredded
- 4 teaspoons parsley, chopped
- 4 ounces Fontina cheese, cubed
Directions:
- 1. Bring the water and chicken bouillons to a boil in a large stockpot.
- 2. Add leeks and carrot and cook for 10 minutes.
- 3. Sprinkle semolina while constantly stirring and cook for one minute.
- 4. Finally add butternut squash and cook on low heat for 30 minutes.
- 5. Serve on 4 individual bowls; add cubed cheese on the center of each bowl and sprinkle with parsley.