Farina Soup
A dish that leans on white stock iii and scalded milk.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 950 ml White Stock III
- 60 ml farina
- 470 ml scalded milk
- 240 ml cream
- Few gratings of nutmeg
- Salt and pepper
Make it lactose-friendly
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
- 1 cup cream → lactose-free cream or coconut cream
Steps
- Heat stock to boiling-point, add farina, and boil fifteen minutes; then add milk, cream, and seasonings.
Nutrition (estimated, per serving)
| Calories | 287 |
|---|---|
| Protein | 26.6 g |
| Fat | 12.7 g |
| Carbs | 14.7 g |
| Fiber | 0.2 g |
| Sodium | 400 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States