Green Cauliflower and Semolina Soup

1/2 onion, finely diced
3 tablespoons extra-virgin olive oil, plus extra for drizzling on soup
1 garlic clove, finely chopped
2 fresh bay leaves
Pinch of hot red pepper flakes (optional)
8 cups water
1/2 cup semolina
Sea salt and black pepper
1 romanesco broccoli (or broccoflower, or cauliflower), trimmed of leaves and stalk
Freshly grated Parmesan cheese

Sauté the chopped onion in 2 tablespoons olive oil in a soup pot until soft.  A few minutes before the onion is lightly golden, add the chopped garlic, bay leaf, and optional hot red pepper. 

Add the water and bring to a boil.

Whisk in the semolina gradually.  Stir until fully incorporated.  Simmer for 15 minutes, adding salt and pepper to taste.

Meanwhile, cut the broccoli into very small pieces.  Sauté for a minute or two in the remaining 1 tablespoon olive oil, seasoning with salt to taste.

Add the broccoli to the soup pot and stir.  Cook for 10 minutes or until meltingly tender.  Correct the seasonings.

Serve hot, drizzled with extra-virgin olive oil and topped with grated cheese.

Serves 4.


From La Bella Cucina by Viana La Place