Princess Soup

Ingredients

• one large Spanish onion
• two tablespoonsfuls of butter
• one quart of chicken stock
• two tablespoonfuls of flour
• one cupful of hot cream
• two canned Spanish peppers

Method

1. 1

   Peel and slice one large Spanish onion or two small ones.

2. 2

   Cook slowly in two tablespoons of butter for ten minutes; do not allow them to color.

3. 3

   Add one quart of chicken stock and simmer for fifteen minutes.

4. 4

   Thicken with two tablespoons of flour blended with cold water, add seasoning to taste, simmer for five minutes longer, strain and return to fire.

5. 5

   Add two canned Spanish peppers cut in tiny diamonds, keep hot for five minutes, add one cupful of hot cream and serve.

As published

This recipe was extracted from Kirmess cook book (1907), page 19. The excerpt below is the record exactly as published.

PRINCESS SOUP. Miss Bedford, New York. Peel and slice one large Spanish onion or two small ones. Cook slowly in two tablespoonsfuls of butter for ten minutes; do not allow them to color. Add one quart of chicken stock and simmer for fifteen minutes. Thicken with two tablespoonfuls of flour blended with cold water, add seasoning to taste, simmer for five minutes longer, strain and return to fire. Add two canned Spanish peppers cut in tiny diamonds, keep hot for five minutes, add one cupful of hot cream

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