Semolina Soup

If the broth is very strong, taste it before adding the semolina and, if necessary, mellow it with a little water.

Let the semolina fall in like “rain” and keep stirring constantly.

If the soup becomes too thick, stir in a little hot meat broth or water, a splash at a time.

Use nutmeg sparingly and, if needed, add a final pinch at the end.

To reduce calories, replace the cream with milk.

To prevent the egg yolk from curdling, first whisk 2–3 tablespoons of hot soup into the egg mixture, then return everything to the pot.