Mint Soup

Preparation:

Preparation: Dissolve the semolina in water and salt, stirring frequently to prevent lumps from forming. Brown the mint and garlic in the oil for 5 minutes. Add the semolina and continue cooking for another 20 minutes, stirring constantly. At the end of cooking, remove the garlic. Beat the eggs in a tureen, pour in the soup a little at a time, mixing well, and serve.