Hondrós (Greek semolina soup)

Instructions

1. Melt 30 g of butter in a large saucepan and sauté the finely chopped onion and carrot for 5 minutes.
2. Pour in the hot stock, add the thyme and bring to a boil.
3. Whisk in the semolina in a steady stream, then lower the heat and cook for 15 to 20 minutes, stirring regularly, until the soup thickens and the semolina is tender.
4. Off the heat, stir in the remaining butter, half the cheese and a pinch of nutmeg. Adjust the seasoning.
5. Serve right away in warm bowls, sprinkled with chopped parsley and the rest of the grated cheese.
6. Add a spoonful of Greek yogurt to the centre of each bowl if you like.