2 qts chicken broth (or vegetable broth)1 herb bouquet, tied with cotton string (few sprigs thyme, parsley, and a bay leaf)
salt
1/2 cup semolina
3 green garlic stalks (white and light green parts, chopped fine)

In a heavy soup pot, bring to a boil the 2 quarts of chicken broth, the herb bouquet,
and a pinch of salt.  Stirring constantly with a whisk, sprinkle in the semolina. Lower the
heat and continue stirring until the semolina is suspended in the broth and no longer settles
to the bottom, about 5 minutes.  Add the chopped green garlic and cook at a simmer, stirring
occasionally with a wooden spoon, for 20 minutes.  Discard the herb bouquet, taste for salt,
adjust as needed, and serve hot.

For variety, add some cooked chopped spinach to the bowl when serving or float shavings of
Parmesan or pecorino cheese on top.  Or add some thinly sliced snap peas after 13 minutes of
cooking.  

recipe adapted from Alice Water's "The Art of Simple Food"