Ingredients
- 1 carrot
- 1 yellow onion
- 2 leek whites
- 1 stalk of celery
- 140 g wheat semolina (medium grain)
- 40 g semi-salted butter
- 150 g thickly sliced smoked bacon
- 1/2 teaspoon nutmeg (optional)
- 2 tablespoon(s) of chicken stock
- 15 cl of liquid cream
-
a few sprigs of thyme
Preparation
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Peel the carrot and onion. Wash the leek whites and celery. Cut everything into small cubes.
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In a large saucepan, melt the butter and add the semolina, fry, stirring until golden brown. Cut the bacon into large cubes, and add them to the semolina, as well as the vegetables, continue cooking for 5 minutes while continuing to mix. Sprinkle with nutmeg. Add the chicken stock diluted in 1.5l of hot water, cook at a low simmer for 40 minutes.
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At the end of cooking, add the cream. Grind pepper. Serve the soup hot sprinkled with chopped thyme.
