Lentil Soup

Ingredients

• ^ lb. split lentils
• 3 stalks celery
• 3 sprigs parsley
• 1 onion
• 1 oz. butter
• 1 oz. flour
• ^ pint milk
• 3 pints water
• A blade of mace
• 1 teaspoonful peppercorns
• 1 teaspoonful salt
• pint cream (if liked)

Method

1. 1

   Wash the lentils thoroughly, put into a saucepan with the three pints of cold water, bring gently to the boil, and skim well; then add celery, parsley, onion, mace, and peppercorns, simmer slowly for 1.5 hours.

2. 2

   Put the butter into a saucepan and let it get hot, but not brown; shake in the flour and stir till smooth, add the milk and allow this to boil three or four minutes.

3. 3

   Pass the soup through a wire sieve, rubbing as much of the pulp through the sieve with a wooden spoon as possible; add this to the milk, also the salt; re-heat and serve.

4. 4

   If cream is used this must be put into the tureen, and the soup poured to it.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 2. The excerpt below is the record exactly as published.

LENTIL SOUP. ^ lb. split lentils 3 stalks celery 3 sprigs parsley 1 onion 1 oz. butter 1 oz. flour ^ pint milk 3 pints water A blade of mace • 1 teaspoonful peppercorns 1 teaspoonful salt pint cream (if liked)

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