White Soup
From minitindel 16 years ago
- 30 minutes to make
- Serves 6
THIS IS ANOTHER OLDIE RECIPE FROM THE BOSTON COOKING SCHOOL COOKBOOK AND THE RECIPE IS FROM 1896......
Ingredients
- 5 CUPS OF WHITE stock....( MADE LIKE chicken broth WITH onions, parsley ,garlic,carrots, thyme,salt AND pepper) shopping list
- 1/2 TEASPOON salt shopping list
- 1/2 TEASPOON peppercorns shopping list
- 1 SLICE OF onion shopping list
- 1 STALK OF celery shopping list
- 2 CUPS SCALDED milk shopping list
- 3 TABLESPOONS butter shopping list
- 4 TABLESPOONS flour shopping list
- YOLKS OF 2 eggs shopping list
How to make it
- ADD SEASONINGS TO STOCK, AND SIMMER 30 MINUTES; STRAIN, AND THICKEN WITH BUTTER AND FLOUR COOKED TOGETHER
- ADD SCALDED MILK, DILUTE EGGS, SLIGHTLY BEATEN,, WITH HOT SOUP.
- ADD TO REMAING SOUP, STRAIN, ADD SALT AND PEPPER TO TASTE.
- PS THIS SOUNDS TO ME LIKE A VERSION OF EGG DROP SOUP??????
People Who Like This Dish 1
- tuilelaith Columbia, MO
- trigger MA
- minitindel THE HEART OF THE WINE COUNTRY, CA
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The Rating
Reviewed by 2 people-
Eggs do not have hands that is why they drop the soup ...Kidding
Sherry this is tasty recipe it reminds me of the Creek style egg and lemon soup. without the lemon
Michael
trigger
in loved it
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" It was excellent "