Gemarti Supp

Name: Gemarti Supp
Ingredients: 2 tablespoons rendered goose fat or vegetable oil; 1 large onion, finely chopped (about 1 1/2 cups); 3 tablespoons semolina flour; 2 leeks, light-green and white parts finely chopped (about 2 cups), and dark-green top parts left whole; 1 stalk celery, finely chopped (about 1/4 cup); 3 carrots, peeled and finely chopped (about 1 cup); 4 dried porcini mushrooms, soaked in hot water for about 10 minutes, drained, and then finely chopped; Salt and freshly ground pepper to taste; 2 tablespoons chopped fresh chives; 1 baguette

10 ingredients

8 steps

Ingredients

2 tablespoons rendered goose fat or vegetable oil
1 large onion, finely chopped (about 1 1/2 cups)
3 tablespoons semolina flour
2 leeks, light-green and white parts finely chopped (about 2 cups), and dark-green top parts left whole
1 stalk celery, finely chopped (about 1/4 cup)
3 carrots, peeled and finely chopped (about 1 cup)
4 dried porcini mushrooms, soaked in hot water for about 10 minutes, drained, and then finely chopped
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh chives
1 baguette

Directions

1

Heat the goose fat or vegetable oil in a medium-sized pot.
2

Add the onion, and cook over medium heat until golden.
3

Toast the semolina in a small pan, and add it to the oil and onion.
4

Stir until the oil is absorbed, the onion is coated in the semolina, and it all begins to brownabout 5 minutes.
5

Pour 6 cups water into the pot, and then add the chopped leeks and leek tops, celery, carrots, and mushrooms.
6

Season with salt and pepper to taste, bring to a boil, and simmer, covered, for an hour.
7

The soup should be thickened, and the vegetables soft.
8

Remove and discard the leek tops, and serve the soup with a garnish of chives and a hunk of baguette for dunking.