Tomato, semolina and coriander soup from Plenty (page 123) by Yotam Ottolenghi

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Notes about this recipe

  • stephengk on May 28, 2017

    Warming and filling. I did use some good bouillon powder and extra seasoning. Think neeed this boost.

  • Rutabaga on May 20, 2014

    Of all the recipes I've tried so far in Plenty, this is the only one I wouldn't make again. As the other commenter noted, it is quite bland. Admittedly, I added more semolina than called for, as I decided to just finish up what I had on hand, so I'm sure it turned out thicker than intended. But even had the consistency been thinner, I don't think that would have fixed the issue, and I didn't find the texture of the semolina very appealing when cooked this way.

  • okcook on January 07, 2013

    I didn't use all the semolina called for because I thought it would be way too thick, so I used 1/2 of the amount called for and it was just about right. I wouldn't make again, not very flavourful.

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