Farina Soup
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- two ounces of sago
- Salt
- Water
- three pints of hot stock
- four teaspoonfuls of arrowroot
- two ounces of farina by degrees
- four ounces of Italian paste
- a spoon from time
Contains
Gluten
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Add to three pints of boiling consommé (or stock, Art.
- 1) two ounces of farina by degrees, stirring constantly with a wooden spoon, so as to prevent thickening into lumps, and, after boiling gently twenty minutes, serve.
- 24.
- Arrowroot Soup.
- Put in a saucepan four teaspoonfuls of arrowroot, which moisten with a little cold stock, so as to form a smooth paste;
- then add to it three pints of hot stock, taking care to stir with a spoon from time to time, so as not to stick to the saucepan, and, after boiling gently twenty minutes, serve.
- 25.
- Soup with Italian Paste.
- Take four ounces of Italian paste and blanch in boiling water with a little salt for twenty minutes.
- Drain, and put in three pints of consommé (see Art.
- 1), boil for ten minutes, and serve.
- 26.
- Sago Soup.
- Take two ounces of sago, which boil gently in three pints of consommé (see Art.
- 1) for thirty minutes, taking care to stir constantly with a spoon;
- serve.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Colander