Viennese Soup (Soupe à la Venoise)

Ingredients

• 3 pts. white stock
• 1 oz. barley meal
• 1 oz. butter
• 2 or 3 sticks white celery
• 2 leeks
• 1 gill of cream
• 2 yolks of eggs

Method

1. 1

   Melt butter in a saucepan, stir in barley meal, cook without browning.

2. 2

   Moisten with 1 pint of stock, stir until boiling.

3. 3

   Add remaining stock, celery, and leek cut in fine shreds.

4. 4

   Cook slowly for 1 hour, season, and add yolks and cream just before serving.

5. 5

   Serve with croutons of fried bread.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 122. The excerpt below is the record exactly as published.

Viennese Soup (Soupe & la Venoise) 3 pts. white stock. 1 oz. barley meal. 1 oz. butter. 2 or 3 sticks white celery. 2 leeks. Seasoning. 1 gill of cream. 2 yolks of eggs

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