Farina Soup
Ingredients
Directions
Bring 2 quarts of chicken or veal broth to a boil.
Slowly sprinkle 3 tablespoons of farina into the boiling broth while stirring constantly.
Cook for 30 minutes, then serve.
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
- Semolina starch thickens the broth as it cooks, giving the soup body.
- Chicken or veal broth
- Forms the liquid base that carries the flavour and cooks the farina.
The step that matters
Sprinkling the farina into the boiling broth. Adding farina slowly while stirring keeps the grains separated so they disperse evenly instead of clumping. Clumps stay dry inside and make the soup lumpy and uneven in 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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.