Flemish Soup

Ingredients

• One turnip
• Chervil
• One carrot
• A quarter of a pint of peas
• Half a head of celery
• Two ounces of butter
• The yolks of four eggs
• Half a pint of cream
• Two quarts of stock
• Salt and sugar

Method

1. 1

   Stew the vegetables in butter and a teacupful of stock for one hour; then add the rest of the stock and simmer for another hour.

2. 2

   Boil the cream, mix the yolks of the eggs with it and strain.

3. 3

   Take the soup off the fire, add the eggs and cream, bring just to the boil, stirring well.

4. 4

   Add sugar and salt to taste, and it is ready to serve.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 2. The excerpt below is the record exactly as published.

FLEMISH SOUP Ingredients One turnip. ^ Chervil. One carrot. I Shredded A quarter of a pint of peas. Half a head of celery, j fine. Two ounces of butter. Six green onions. I The yolks of four eggs. One lettuce (cut up small). Half a pint of cream. A quarter of a pint of asparagus Salt and sugar, tops. Two quarts of stock

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