Fire roasted red pepper semolina soup
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Roasting
Semolina soup can be made as thick or thin as you like. Integrating red peppers into every phase of making this soup showcases all the rich flavors and textures of the red pepper to create a comfort dish with surprising depth. This is an old world recipe that can be made from scratch, but you can also find shortcuts along the way, if time is pressing. I will suggest both directions. This soup works well with sweet or smoked paprika. Just be sure you have the real thing. I highly recommend Hungarian imports! Spanish paprika is also good. The quality of paprika makes a big difference! Using home roasted peppers beats even the best commercially available ones, but in a pinch they can be used. Roasting peppers outdoors on the grill is the best, but they can also be done under the broiler. For the presentation of this soup, cut your fire roasted peppers into slivers. See the photos for the process. Arrange these with the delicate Korean bell pepper threads, shilgochu, which are sweet. You can find these at Savory Spice online. Then swirl EVOO into the soup and serve with a crusty artisan bread. I love eating this soup. There is something especially comforting and soothing about its distinctive taste and texture. This is a soup well worth making from scratch. If you have never had this, I hope you will crave it again and again after you have sampled it.
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