Salep Soup for Invalids
Ingredients
Directions
In a saucepan, bring the chicken or veal broth to a boil.
Slowly add the Salep while stirring briskly.
Let it boil for about 20 minutes.
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, lightly viscous soup as its starch swells in the hot liquid.
The step that matters
Adding the Salep to the boiling broth. Salep is a starch that can clump if dumped in at once. Adding it slowly while stirring briskly disperses the granules so they hydrate evenly, giving a smooth texture instead of 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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