Farina Soup
Ingredients
Directions
Add farina and cream or beaten egg to the soup stock.
Boil gently for 30 minutes.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Farina
- Thickens the soup as it cooks, giving it a soft, smooth body.
- Cream or beaten egg
- Adds richness and body, softening the soup's texture.
“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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