Semolina soup with egg

For semolina soup, first melt the butter in a heavy-bottomed pot over medium heat. Once it starts to foam, add the wheat semolina and stir it evenly through the butter so every grain is coated.

Toast the semolina, stirring constantly, for 3 to 4 minutes until golden and nicely fragrant with a nutty aroma. Toasting is the key step that gives the flavour its typical nutty depth. Watch it closely so it does not burn, because scorched semolina turns bitter and there is no saving it.

Gradually pour the hot broth over the toasted semolina, ideally in smaller batches, so no lumps form. Whisk everything smooth with a balloon whisk or spoon as you go, so the base is nicely uniform.

Simmer everything, stirring occasionally, for 8 to 10 minutes until the semolina softens and the mixture thickens slightly to a velvety consistency. Then season with salt, a pinch of freshly ground pepper and a touch of nutmeg, which gives the whole dish a pleasant aroma.

Beat the egg with a fork and, stirring constantly, pour it in a thin stream into the gently bubbling base so those characteristic delicate threads form. Simmer one more minute, take it off the heat and serve right away sprinkled with fresh chives.