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Soup

Potage De Salep De Perse Au Consomme

A Persian soup made with salep, consommé, and cold stock, simmered until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Potage De Salep De Perse Au Consomme

Ingredients

Directions

Make the soup

  1. Mix the Persian salep with some cold stock until smooth.

  2. Gradually add the consommé while stirring with a wooden spoon.

  3. Once it boils, reduce heat and simmer for 30 minutes, stirring occasionally to prevent sticking.

Serve

  1. Serve hot.

Recipe from a historical cookbook (Internet Archive).

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

Persian salep
Thickens the soup as its starch swells in hot liquid, giving it body.
Consomme
Forms the main savory liquid of the soup.
Cold stock
Lets the salep disperse evenly before heating, so it forms fewer lumps.

The step that matters

Adding the consommé gradually while stirring. Salep starch clumps when it meets hot or concentrated liquid all at once. Adding the consommé slowly and stirring keeps the powder suspended, so it thickens smoothly 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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