Arrowroot Soup
Ingredients
Directions
Rub the arrowroot with a little cold broth to make a smooth paste.
Stir the paste into the boiling broth.
Continue stirring for 20 minutes until the soup is perfectly transparent.
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
- Arrowroot
- Thickens the broth into a glossy, clear body as its starch swells when heated.
- Broth or consommé
- Forms the base of the soup and carries the flavour and liquid that the starch thickens.
The step that matters
Stirring the paste into the boiling broth. Arrowroot starch must be fully dispersed before heating, or it clumps. Stirring as it heats keeps the starch evenly distributed so it thickens smoothly and clearly.
“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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