Lentil Soup

Ingredients

• 1 cupful lentils
• 2 stalks celery
• 1 tablespoonful flour
• 1 bay leaf
• 3 pints stock or water
• 1 onion
• 1 carrot
• ½ cupful cream
• Croutons

Method

No method was recorded for this recipe.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 24. The excerpt below is the record exactly as published.

cupful cream 1 small carrot 1 lemon 1 small onion 2 tablespoonfuls flour 1 stalk celery 1 teaspoonful chopped parsley Dry toast Wash and dry fish and cut into small pieces. Put into saucepan with stock, vegetables cut in small pieces, parsley and mace. Let these simmer for half hour, then strain off liquid. Melt Crisco in pan, stir in flour, then add fish liquor and stir till it boils. Draw it to the side of fire and let cool slightly. Beat yolks of eggs with cream, and, when soup has cooled, strain them in. Reheat soup without boiling it, to cook eggs. Season, and add few drops lemon juice and chopped parsley. Serve with small pieces of dry toast. 48 Soups Lentil Soup 1 cupful lentils 2 stalks celery 2 cupfuls milk 1 tablespoonful flour 3 tablespoonfuls Crisco 1 bay leaf 3 pints stock or water Salt and pepper to taste 1 onion Y% cupful cream 1 carrot Croutons

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