Lentil Soup (White)

Ingredients

• £ lb. lentils
• 2 stalks celery
• Small blade of mace
• 8 white peppercorns
• i oz. butter
• 3 pints cold water
• 2 sprigs parsley
• i onion
• oz. flour
• 5 pint milk

Method

1. 1

   Wash lentils well and put them on to boil with the 3 pints of water, skim as it comes to the boil, then add vegetables and seasonings.

2. 2

   Boil rather quickly for 1.5 hours.

3. 3

   Rub through a fine sieve.

4. 4

   Put butter and flour into a pot and stir together, add the milk gradually, then the strained soup, stirring until it boils.

5. 5

   Season, and serve with sippets of toast or fried bread.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 6. The excerpt below is the record exactly as published.

LENTIL SOUP (White), £ lb. lentils. 2 stalks celery. Small blade of mace. 8 white peppercorns For thickening — i oz. butter, 3 pints cold water. 2 sprigs parsley, i onion. oz. flour, 5 pint milk

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