Dutch Soup

Ingredients

• 1 quart of white stock
• 1 teacupful of carrot
• 1 teacupful of green peas
• 1 teacupful of cucumber
• 1 oz. of butter
• 1 oz. of flour
• 2 or 3 yolks of eggs
• | pint of milk or cream
• 1 teaspoonful of sugar
• Salt and pepper

Method

1. 1

   Mix in a basin the butter and flour, and add a little cold stock to it, mix this into the hot stock.

2. 2

   Mix yolks and cream and add very carefully to stock, and also the vegetables and seasonings.

3. 3

   The carrot and cucumber must be cut in shape like peas, and the vegetables are boiled in separate pans till tender.

4. 4

   White stock may be made either from veal or fowl.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 4. The excerpt below is the record exactly as published.

DUTCH SOUP. 1 quart of white stock. 1 teacupful of carrot. 1 teacupful of green peas. 1 teacupful of cucumber. 1 oz. of butter. 1 oz. of flour. 2 or 3 yolks of eggs. | pint of milk or cream 1 teaspoonful of sugar. Salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.