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Soup

Potage a LA Semoule

A simple soup made by adding semolina to boiling broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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The recipe

Ingredients

Directions

  1. Gradually add the farina to the boiling broth while stirring constantly with a wooden spoon.

  2. Boil for 25 minutes and serve.

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.

Explore the science

What each ingredient does

Farina
Thickens the broth as its starch swells, giving the soup a smooth, body-rich texture.

The step that matters

Adding the farina gradually while stirring. Adding farina slowly into boiling liquid while stirring keeps the starch granules separated so they hydrate evenly. Dumping it in at once creates lumps that are hard to smooth out.

“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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