Moroccan Semolina Soup with Milk, Anise Seeds, and Honey

1. Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.

2. Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.

Cook's Notes:

You can substitute fennel seeds for anise seeds if desired.

The soup will thicken as it cools. Stir in additional water to thin the soup when reheating.