O’Connor Soup

Ingredients

• A bunch of leeks
• 1 oz. fat
• 2 oz. arrowroot
• 1 pint milk
• 2 yolks of eggs
• 1 teaspoonful parsley
• 1 quart water
• 0.5 oz. salt
• a little nutmeg and pepper

Method

1. 1

   Cut the white part of the leeks into strips.

2. 2

   The remainder (except the green parts, which are too strong to use) boil in the water, and when cooked, pass through a strainer. ‘Sweat’ the strips of leek in the fat without colouring them, then cover with the water in which the leeks were boiled.

3. 3

   Add salt.

4. 4

   Mix the arrowroot smoothly with the milk, add the yolks of eggs, nutmeg and pepper.

5. 5

   When the soup is ready and is reduced to 1 pint, add the thickened milk, etc., and stir over the fire until creamy, but do not boil.

6. 6

   Add the parsley, and serve with sippets of bread.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 8. The excerpt below is the record exactly as published.

O’Connor Soup Materials —A bunch of leeks, 1 oz. fat, 2 oz. arrowroot, 1 pint milk, 2 yolks of eggs, — 1 teaspoonful parsley, 1 quart water, } oz. — salt, a little nutmeg and pepper

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