Pawaru-Grahmata

№ 12VIII. nodaļa

Auksta zupa

Chilled browned-flour milk soup with snow (or chocolate)

  • Serves 4–6
  • about 30 minutes, plus 3 hours chilling
  • Melnraksts · vēl nav izmēģināts

1796Auksta suppe.

Modernizētslpp. 320 · PDF 334
4 porcijas

The book gives 4 loti of flour and 4 eggs, which converts to about 52 g of flour; the milk and sugar are unmeasured.

Method

6 soļi
  1. Toast the flour in a dry, heavy frying pan over medium-low heat, stirring all the time, for 6–10 minutes, until evenly light brown and smelling of toasted nuts. Tip into a bowl and leave to cool.
  2. Whisk the browned flour with 200 ml of the cold milk until smooth. Heat the rest of the milk with the cinnamon stick, whisk in the flour paste and simmer for 5 minutes, stirring.
  3. Whisk the yolks with the sugar, whisk in a ladle of the hot soup, then pour it all back into the pan. Simmer gently for 2 minutes, stirring; the flour stops the yolks curdling.
  4. Pour into a serving bowl and take out the cinnamon. Press baking paper onto the surface, cool, then chill for at least 3 hours.
  5. Just before serving, whisk the whites to stiff peaks and spoon them over the soup in dollops (see Notes). Sprinkle with sugar and cinnamon.
  6. Chocolate version: heat the milk with the cinnamon and whisk in the chocolate until melted. Add the yolks and sugar as in step 3, but stir over low heat only until slightly thickened (80–82 °C), without boiling, since there is no flour to protect them. Chill as in step 4 and add the biscuits just before serving.

Notes

What the book says vs. what we added

the method is the book's: flour browned in a pan over the coals, boiled in fresh milk with a piece of cinnamon, thickened with 4 egg yolks and a good piece of sugar, boiled a little longer, poured into a dish and cooled in the cellar; at the table the whites, beaten to stiff snow, go on top in spoonfuls with sugar and cinnamon. Finely grated chocolate can replace the flour, with small sugar biscuits added once the soup is cold. The amounts of milk and sugar, the times and the temperatures are ours.

Raw egg whites

the book puts the whites on raw. Use pasteurised egg white, or poach the spoonfuls in simmering milk or water for 1–2 minutes a side, as for floating islands, drain and chill them before they go on the soup. Raw whites aren't safe for pregnant women, small children, older people or anyone with weak immunity.

Browned flour gives a nutty, slightly toasty flavour, like a light roux without fat.

Cold soups

chapter 1 has ten cold soups, among them a chocolate one with milk (01-057).

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