(White) Lentil Soup

Ingredients

• 1 lb. red lentils
• 1 onion, sliced.
• 2 or 3 sprigs of parsley.
• 1 oz. butter.
• 0.5 pint skimmed milk.
• 3 pints water.
• 1 carrot, sliced.
• 2 or 3 stalks of celery.
• 1 oz. flour.
• Salt and pepper to taste.

Method

1. 1

   Wash lentils until clean in cold water, put with water and vegetables into a pan, boil till tender, pour on to a wire sieve, and rub pulp through with a wooden spoon.

2. 2

   Melt butter in a pan, mix in flour, add milk slowly, then add soup, and stir till it boils.

3. 3

   Season with salt and pepper, and serve.

Nutrition per serving

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 4. The excerpt below is the record exactly as published.

I oz. butter. T oz. flour. J pint milk or cream. I tea-spoonful salt. Method, — Put tomatoes, with stock or water and vegetables, into a pan, and cook till soft; pour on to a sieve, and rub the pulp through with a wooden spoon. Melt the butter in a pan, mix in flour, add milk or cream, slowly stirring all the time, then add soup, and stir till it boils ; put in one or two lumps of sugar, add more seasoning if required, and serve. SOUPS 7 Ox^tail Soup I ox-tail. I carrot, sliced. I onion, sliced. 1 turnip, sliced. 2 or 3 cloves. I tea-spoonful salt 3 pints water or stock. A little celery stalk. A bunch of sweet herbs. 2 or 3 peppercorns. 2 or 3 sprigs of parsley. I oz. butter. I oz. flour. Method. — Wash the ox-tail and cut into pieces about i inch long, put butter into a pan, and when quite hot put in meat and fry a good brown ; remove, mix in flour, brown, then add water or stock slowly, and stir till it boils ; put in the meat, herbs, and other ingredients, simmer gently till the meat is tender and parts easily from the bone. Skim off the fat, put the meat into a tureen, then pour the soup on to a wire sieve ; rub the vegetables through with a wooden spoon, reheat, and pour over the pieces of meat. Salt and pepper to taste. Method. — Wash and peel potatoes, cut with onions into thin slices, put them with dripping into a saucepan, and place over gentle heat for about lo minutes, shaking occasionally to keep them from sticking; add water, and boil till tender. Rub through a sieve with a wooden spoon, put back in the pan, with milk and sago. Boil till sago is transparent, add seasoning, and serve. Potato Soup 1 lb. potatoes. 2 or 3 onions. I oz. dripping. i\ pint water. \ pint milk. I dessert-spoonful sago. Queen Soup I quart milk. 1 onion. 2 oz. butter. Salt and pepper to taste. 2 bay leaves. I blade of mace. oz. cornflour. A little powdered cinnamon. Method. — Put milk into a saucepan wdth onion, bay leaves, and mace. Cover, and set by the fire to simmer, but not boil, for I hour, then strain through a sieve. Melt butter in the 8 HOUSEHOLD COOKERY pan, mix in the cornflour, and milk, slowly stirring all the time till it boils. Add salt and pepper. Pour into a hot tureen, and sprinkle lightly over the top some powdered cinnamon. Scotch Broth 2 lbs. brisket or flat rib of beef. 2 quarts water. 1 onion. Sprig of parsley. 2 oz. barley. A little cabbage, roughly chopped. I carrot. 1 turnip. Bunch of sweet herbs. 2 tea-spoonfuls salt. \ tea-spoonful pepper. Method. — Put the meat into a pan wdth the water and salt, add vegetables, sweet herbs, and just bring to boil ; skim well, and boil gently for 2\ hours ; remove herbs, season to taste, and serve. (White) Lentil Soup \ lb. red lentils. 1 onion, sliced. 2 or 3 sprigs of parsley. I oz. butter. \ pint skimmed milk. 3 pints water. 1 carrot, sliced. 2 or 3 stalks of celery. I oz. flour. Salt and pepper to taste.

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