Cream of Cereal Soup
Ingredients
Directions
Soak the uncooked flaked or mashed cereal in just enough milk to cover it overnight.
Add additional milk or cream to achieve your desired consistency.
Stir in any ground vegetable or fruit juice for flavor.
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
- Cereal
- Provides the body of the soup, as its starch absorbs the milk and thickens the liquid.
- Milk
- Supplies the liquid that softens the cereal and sets the soup's consistency.
- Cream
- Adds fat for a richer, smoother mouthfeel when used instead of or with milk.
The step that matters
Soaking the cereal overnight. The cereal's starch must absorb the milk fully to soften. If it has too little liquid or soaks too briefly, it stays dry and gritty, and the consistency will be uneven.
“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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