3 cloves of garlic
4 white onions
1.25 liters of vegetable broth
60 grams of wheat semolina (or other semolina flour)
40 grams of Bleu d’Auvergne
4 pinches of Gomasio
Salt and freshly ground pepper to taste
Wash and peel the vegetables.
Finely mince the fennel.
Peel and crush the garlic cloves.
Cut the onions into thin slices.
Finely mince the leek.
Bring the vegetable broth to a boil in a large saucepan. Add your vegetables and let cook for 25 minutes.
Rinse the wheat semolina under cold water and drain. Three minutes before the broth and vegetables are done cooking, add your semolina and adjust for seasoning.
To serve, pour into small bowls. Finish by crumbling in the Blue d’Auvergne and season with gomasio.