Farina Soup
Ingredients
Directions
Prepare the stock
Strain the soup stock and remove all fat.
Return the stock to the kettle and bring it to a boil.
Make the soup
Slowly stir in the farina to prevent lumps.
In a bowl, combine the egg yolks with cold water.
Gradually pour the soup into the bowl while stirring constantly.
Serve immediately.
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 stock into a soft, smooth soup as its starch swells when heated.
- Egg yolks
- Enrich the soup and give it a creamy texture as they gently set with the warm liquid.
The step that matters
Gradually pour the soup into the bowl while stirring constantly. Adding hot liquid to egg yolks too quickly can scramble them into lumps. Pouring slowly while stirring warms the yolks gradually, so they blend in smoothly and thicken the soup evenly.
“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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