Salep Soup Foe Invalids
Ingredients
Directions
In a saucepan, bring the chicken or veal broth to a boil.
Slowly add the salep while stirring briskly.
Let it boil for about 20 minutes.
Season lightly with coarse sea salt and serve.
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
- Chicken or veal broth
- Forms the liquid base and carries most of the soup's flavor.
- Salep
- Thickens the broth as its starches swell and gelatinize when heated, giving body.
The step that matters
Slowly add the salep while stirring briskly. Salep starch granules clump into lumps if they hit hot liquid in one mass. Adding them slowly while stirring spreads each granule apart so it can hydrate and thicken evenly.
“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.
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