Carrot, parsley root, celery, fine semolina, and beaten egg create a light vegetable soup with a pleasantly smooth texture. Million soup is made from everyday ingredients and is perfect as a quick lunch, warm dinner, or a simple first course.
The base is briefly sautéed grated vegetables, which are then covered with broth and enriched with semolina. The egg is added only to the freshly cooked soup so that it gently sets from the heat. Finally, just sprinkle each portion with fresh flat-leaf parsley and season with salt to taste.
What You Will Need
- vegetable broth,
- 1 carrot,
- 1 parsley root,
- a piece of celery,
- 3 tablespoons butter,
- 1 handful of fine semolina,
- 1 egg,
- flat-leaf parsley,
- salt.
The original recipe does not specify the exact amount of vegetable broth, parsley, or salt, so adjust them according to the number of servings and the desired consistency of the soup.
Step-by-Step Preparation:
1. Cleaning the vegetables: First, thoroughly clean and, if needed, peel the carrot, parsley root, and celery. Prepare the vegetables so that no tough, dried, or damaged parts remain, as these could disrupt the delicate texture of the finished soup.
2. Grating the vegetables: Grate the prepared carrot, parsley root, and piece of celery into a bowl. Use the finer side of the grater so the vegetables soften quickly in the soup and form small, pleasant pieces.
3. Sautéing in butter: Place the butter in a pot with a non-stick bottom and add the grated vegetables. Lightly salt, cover with a lid, and sauté for about 3 minutes until the vegetables soften slightly. Stir occasionally to prevent sticking to the bottom.
4. Adding the broth: Pour the vegetable broth over the sautéed vegetables and stir the contents of the pot. Adjust the amount of broth according to the number of servings and whether you prefer a thinner or heartier soup.
5. Thickening with semolina: Bring the broth with vegetables to a boil, then gradually sprinkle in a handful of fine semolina. Stir the soup as you add it to distribute the semolina evenly and prevent large lumps from forming.
6. Adding the egg: Crack the egg into a bowl and beat it thoroughly with a fork. Pour it into the freshly cooked soup and stir immediately. The heat of the soup will set the egg into delicate pieces, so there is no need for further long cooking.
7. Seasoning: Taste the finished soup and add salt as needed. When seasoning, consider the saltiness of the vegetable broth used so you don’t oversalt the final flavor.
8. Serving: Rinse, dry, and chop the flat-leaf parsley. Divide the hot million soup into plates or bowls and sprinkle each portion with fresh parsley, which complements the delicate taste of the vegetables and butter.
How to Prevent Lumps
Do not pour all the semolina into the soup at once in one spot. Add it gradually while stirring the contents of the pot with a whisk or spoon. Do the same when adding the beaten egg, so you get fine pieces in the soup instead of one large clump.
How to Adjust the Soup’s Consistency
If the finished soup is too thick, you can thin it with a little more vegetable broth. Keep in mind that the semolina will continue to absorb liquid, so the soup may thicken slightly after standing for a while.
What to Serve with Million Soup
The soup is delicate and is delicious simply with chopped flat-leaf parsley. If you want to serve it as a more filling main dish, you can add fresh bread. It tastes best warm, shortly after finishing, when the semolina still has a pleasant texture.
