Salep Soup Foe Invalids
Ingredients
Directions
Make the soup
In a saucepan, bring the chicken or veal broth to a boil.
Slowly add 1 teaspoon of Salep while stirring briskly.
Let it boil for about 20 minutes.
Season and serve
Season lightly with salt and 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.
Explore the science
What each ingredient does
- Salep
- Thickens the broth into a smooth, viscous soup as it boils.
- Chicken or veal broth
- Forms the liquid base and provides the savory flavor of the soup.
The step that matters
Adding the Salep. Salep is a starch-based powder that clumps when dropped into hot liquid. Adding it slowly while stirring briskly disperses the grains so they thicken evenly instead of forming lumps.
“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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