Spring Soup

Ingredients

• 1 quart Veal or Chicken Stock (p. 151)
• 1 cup milk
• 1 large onion, thinly sliced
• 1 cup cream
• 3 tablespoons butter
• 2 tablespoons flour
• 1/2 cup stale bread
• Salt and pepper

Method

1. 1

   Cook onion 15 minutes in 1 tablespoon butter; add to stock, with bread broken in pieces.

2. 2

   Simmer 1 hour; rub through sieve.

3. 3

   Add milk.

4. 4

   Bind with butter and flour cooked together.

5. 5

   Add cream and season.

6. 6

   Serves 8.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 63. The excerpt below is the record exactly as published.

SPRING SOUP 1 quart Veal or Chicken Stock (p. 151) 1 cup milk 1 large onion, thinly sliced 1 cup cream 3 tablespoons butter 2 tablespoons flour Ya cup stale bread Salt and pepper Cook onion 15 minutes in 1 tablespoon butter; add to stock, with bread broken in pieces. Simmer 1 hour; rub through sieve. Add milk. Bind with butter and flour cooked together. Add cream and season. Serves 8. DUCHESS SOUP 4 cups Chicken Stock (p. 151) ¥% cup butter 2 slices carrot, cut in cubes Y cup flour 2 slices onion 1 teaspoon salt 2 blades mace ¥% teaspoon pepper 1% cup grated mild cheese 2 cups scalded milk Cook vegetables 3 minutes in 114 tablespoons butter, then add stock and mace; boil 15 minutes, strain, and add milk. Bind with butter and flour cooked together and season. Stir in cheese and serve as soon as cheese is melted. Serves 8 to 12. POTAGE A LA REINE OR ROYAL SOUP 1 cup stale bread c

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