Lentil Soup (White)

Ingredients

• i lb. Split Lentils
• 2 stalks Celery
• 2 sprigs Parsley
• 1 Onion
• oz. Butter
• li oz. Flour
• i pint Milk
• i pint Cream
• 3 pints cold Water
• small blade Mace
• 8 white Peppercorns
• Salt
• Pepper

Method

1. 1

   Wash lentils well in several waters, then boil with cold water.

2. 2

   Skim well as soup comes to boil, then add celery, mace, parsley, onion, and peppercorns.

3. 3

   Boil rather quickly for 1.5 hours.

4. 4

   Pass soup through a hair sieve.

5. 5

   Put butter and flour into a small saucepan, rub over fire with a wooden spoon; add milk gradually, stirring until it boils and thickens; then add a little of the strained soup.

6. 6

   Mix thickening and rest of soup smoothly, bring to boil.

7. 7

   Just before serving, add cream, pepper, and salt.

8. 8

   Serve with sippets of fried bread.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 18. The excerpt below is the record exactly as published.

Lentil Soup (White). i lb. Split Lentils, 2 stalks Celery, 2 sprigs Parsley, 1 Onion, oz. Butter, li oz. Flour, i pint Milk, i pint Cream, 3 pints cold Water, small blade Mace, 8 white Peppercorns, Salt

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