Farina Soup
Ingredients
Directions
Prepare the stock
Strain the soup stock and remove all fat.
Return the stock to a kettle and bring it to a boil.
Thicken and serve
Slowly stir in 4 tablespoons of farina to prevent lumps.
In a bowl, mix the yolks of 1 or 2 eggs with 1 teaspoon of 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 body as its starch swells when heated.
- Egg yolks
- Enrich the soup with richness and body when tempered and stirred into the hot liquid.
The step that matters
Gradually pour the soup into the bowl while stirring constantly. Adding hot liquid to yolks too quickly can scramble the eggs, leaving bits of cooked egg in the soup. Pouring slowly while stirring gently raises the yolks' temperature evenly, so they blend in smoothly.
“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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