Stock Soup
Ingredients
Directions
Prepare and cook
Strain the stock through a tin strainer.
Cut the onions into rings.
Boil the onions in the soup for an hour.
Thicken and serve
Mix the cornflour in a little of the soup (cooled first) and stir it in.
Add pepper and salt.
Serve.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Onions (in the method)
- Soften during the long boil, adding sweetness and body to the soup.
- Cornflour (in the method)
- Starch granules swell as they heat, thickening the soup.
The step that matters
Mixing the cornflour into cooled soup. Dry cornflour clumps when it meets hot liquid. Blending it first into a little cooled soup lets the starch disperse evenly, so it thickens the whole pot smoothly rather than forming lumps.
“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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