Spring Soup

Ingredients

• 3 bunches chopped watercress
• 1/2 cup thin cream
• 1 bunch young onions
• Yolk 1 egg slightly beaten
• 3 tablespoons butter
• Salt, pepper
• 2 tablespoons flour
• Parsley finely chopped

Method

1. 1

   Pick off leaves of watercress and chop fine.

2. 2

   Cut onions into thin slices.

3. 3

   Cook watercress and onions in butter for five minutes, add flour and salt, stir until smooth, then gradually pour in milk.

4. 4

   Cook over hot water for twenty minutes.

5. 5

   Add beef extract, season, strain into a soup tureen, add whipped cream, and sprinkle with parsley.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 20. The excerpt below is the record exactly as published.

Spring Soup — Crusts Breast of Veal Roasted — Brown Sauce Spanish Rice Mashed Parsnips Pineapple Fritters Red Cabbage, Celery and Onion Salad Steamed Currant Pudding Dried Apricot and Hard Sauce Small Cups Coffee SPRING SOUP 3 bunches chopped watercress. 3^ cup thin cream. 1 bunch young onions. Yolk 1 egg slightly beaten. 3 tablespoons butter. Salt, pepper. 2 tablespoons flour. Parsley finely chopped

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