Home › The World's Kitchen › Semolina and Sorrel

Semolina and Sorrel

Prepare and strain into another saucepan a consomme. Remove the stalks and stale leaves, if any, from a quart fresh sorrel; thoroughly wash, drain and cut into julienne strips; gradually sprinkle two ounces of semolina into the consomme, briskly mixing while adding it; drop in the sorrel, lightly mix and boil for fifteen minutes, occasionally mixing meanwhile. Pour into a soup tureen and serve.