Rice Flour Soup is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic soup made from a veal stock, bouillon or clear gravy soup base thickened with rice flour that's flavoured with cayenne pepper, mace, curry powder and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Rice Flour Soup.
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This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
RICE-FLOUR SOUP.
Mix to a smooth batter, with a little cold broth, eight ounces of fine rice-flour, and pour it into a couple of quarts of fast-boiling broth or gravy soup. Add to it a seasoning of mace and cayenne, with a little salt if needful. It will require but ten minutes' boiling.
Soup, 2 quarts; rice-flour 8 oz. : 10 minutes.
Obs.—Two dessertspoonsful of currie-powder, and the strained juice of half a moderate-sized lemon will greatly improve this soup : it may also be converted into a good common white soup (if it be made of veal stock), by the addition of three quarters of a pint of thick cream to the rice.
Modern Redaction
Ingredients:
240g fine rice flour
2l bouillon or consommé or gravy soup
1/2 tsp cayenne pepper
1/4 tsp ground mace
salt, to taste
2 tbsp curry powder
juice of 1/2 medium lemon
Method:
Reserve 200ml of the soup base. Add the remainder to a pan and bring to a boil. When the stock is boiling, mix the reserved stock with the rice flour to form a smooth paste. Whisk this, a little at a time into the boiling stock then work in the cayenne pepper, mace and curry powder. Continue cooking, stirring constantly for about 10 minutes or until the soup is thick and the rice flour is no longer raw.
Season with salt to take then work in the lemon juice. Allow to heat through, ladle into warmed soup bowls and serve hot.
