1. Prepare the stock: Bring 4 cups (960 ml) White Stock III to a boil over medium-high heat in a heavy saucepan (3–4 qt / 2.8–3.8 L).
2. Add farina: Whisk in 1/4 cup (40 g) farina in a slow, steady stream to prevent lumping. Reduce heat to a gentle boil and cook for 15 minutes, stirring occasionally, until the farina is fully hydrated and the soup has thickened slightly — the grains should be completely soft and the broth visibly more viscous.
3. Scald the milk (technique — scalding): Heat 2 cups (480 ml) whole milk in a separate small saucepan over medium heat until small bubbles form around the edge and steam rises from the surface, reaching approximately 180°F (82°C). Do not boil. This reduces raw milk proteins that can cause curdling when combined with hot stock.
4. Combine and season: Stir the scalded milk, 1 cup (240 ml) heavy cream, a few gratings of nutmeg, and salt and pepper into the soup. Heat through over low heat for 2–4 minutes, until steaming and uniformly hot (at least 165°F / 74°C throughout), but do not allow to boil after the cream is added.
5. Serve immediately in warmed bowls.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.