Semolina Soup Alloyed

For the semolina soup, sauté onions in butter until translucent, stir in semolina and sauté briefly.

Pour in the hot soup, stirring constantly, and let it boil for about 15 minutes.

Season well with salt, pepper and nutmeg.

Mix egg yolks with cream (alloy) and quickly stir into the hot soup, but do not let it boil anymore (alloy would flocculate!).

Sprinkle with plenty of chives and serve.

Preparation Tip:

The soup can be further enhanced by crispy toasted bread cubes.

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