Gross-Suppe (Semolina Soup)

Griesssuppe (semolina soup) is one of those German kitchen staples that’s been warming up cold evenings for centuries. Semolina flour stirs slowly into boiling beef broth and cooks for a full hour, breaking down into a silky, porridge-like soup with a depth of flavor that comes entirely from patience and good stock.

The long simmer is what separates this from a quick bowl of broth. The semolina thickens gradually, absorbing the beefy richness of the stock until the soup has real body. Rush it and you get gritty, undercooked grains floating in thin broth.

A beaten egg stirred in just before serving adds richness and creates delicate wisps throughout the soup. The nutmeg, parsley, and a generous dot of butter on top round it out.

Kitchen Tips

• Stir the semolina in slowly to prevent lumps. A steady stream while whisking works best.
• Use a full-flavored beef stock. This soup has few ingredients, so the broth does all the talking.
• Add the beaten egg off the heat or over very low flame, stirring constantly. Too much heat scrambles it into chunks instead of silky ribbons.
• Freshly grated nutmeg is worth the effort here. Pre-ground nutmeg loses its punch quickly.

Variations

• Use chicken broth instead of beef for a lighter version.
• Add a handful of finely chopped chives alongside the parsley for a more herbal finish.
• Stir in a splash of white wine before adding the semolina for a more aromatic base.