A French Soup of Leeks
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 11. The excerpt below is the record exactly as published.
A FRENCH SOUP OF LEEKS. In the provinces they make many savory soups with vegetables which contain all the mineral salts 2 ly With a Saucepan over the Sea we need so much for our nerves and blood, es- pecially in the spring. Trim and slice a large bundle of leeks, discard the greenest part of the tops and fry the rest in 2 ounces butter, add 2 ounces flour, then a pint of hot milk and a pint of white stock, parsley, salt, and pepper. Cook 40 minutes, add yolk of one egg
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