Name: Potage De Salep De Perse Au Consomme
Ingredients: 8 tablespoons salep flour; cold broth; consommé

Potage De Salep De Perse Au Consomme

Ingredients

8 tablespoons salep flour
cold broth
consommé

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

Prepare consommé as demonstrated in the first article of this chapter.
In a pot, mix 8 tablespoons of salep flour with cold broth until smooth.

Make the soup

Gradually add the consommé while stirring with a wooden spoon.
Once it reaches a boil, let it simmer for 30 minutes, stirring occasionally to prevent sticking. Serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Salep flour: Thickens the soup as its starch swells and sets when heated in liquid.
Consommé: Provides the clear, savoury liquid base that carries the flavour of the soup.

The step that matters

Mixing the salep into cold broth before adding the consommé. Salep flour is starch that clumps when it hits hot liquid directly. Blending it smooth in cold broth first lets the granules disperse evenly, so the soup thickens without lumps as it heats.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.