Tuscia soup is a Lazio specialty made with semolina and vegetables, ideal for warming up on cold winter evenings. Here's how to prepare it
In winter, when temperatures go below freezing, one for lunch or dinner vegetable soup it is always a good idea to warm up and pamper yourself in a healthy way.
We offer you one here tuscia soup, a typical specialty of the Tuscia, the region that includes the Viterbo and Orvieto areas. This soup – a mixture of vegetables to which two generous spoons of semolina – it is a substantial and nutritious first course, ideal to be offered also to children.
In our gallery, we reveal some curiosity and some practical advice to make it even more inviting, while below you will find the recipe signed La Cucina Italiana with ingredients is method to cook it at home.
The recipe for tuscia soup
Ingredients
To cook tuscia soup, also known as Viterbo semolina soup, you must get: 50 g semolina, 2 tomatoes, 1 large potato, 1 large courgette, 1 carrot, 1 celery stalk, 1 onion, grated parmesan, butter, 1 clove of garlic, a dozen fresh basil leaves, 1 tuft of parsley, extra virgin olive oil, salt.
Method
Start by preparing the vegetables: cut the courgette into thin strips, peel and cut the onion into small pieces, peel the potato and carrot and grate them. Then move on to the tomatoes, peeling them and cutting them into small pieces. Next to the vegetables, prepare a mince made with garlic, parsley, 8 of the basil leaves available and celery. Place all the vegetables (except the tomatoes, which will be added later) in a saucepan with the mince, together with 1 liter of water and cook for about 10 minutes. Add the semolina to the rain and thicken, continuing to cook for another 15 minutes. When 5 minutes are left, add half the tomatoes. At this point, turn off the heat, stir in the soup with a knob of butter and grated parmesan. Serve it steaming, adding the rest of the tomatoes raw, two basil leaves and seasoning with a drizzle of oil.
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