White Soup

Ingredients

• 4 quarts good white stock
• 2 tablespoonfuls butter
• 2 ozs. flour
• 1 carrot
• 1 white turnip
• 1 slice ham
• 1 large onion
• 1 spray thyme
• ½ blade mace
• 1 bunch parsley
• pepper and salt to taste
• 1 quart milk

Method

1. 1

   Boil the stock and add to it the whole of the ingredients, which have been previously cleaned and washed, except the butter, flour, and milk.

2. 2

   Allow them to simmer for one hour, skim off the fat and strain off the liquor.

3. 3

   Put the butter into a pan and melt it, then add the flour and mix well, but take care that it does not become browned.

4. 4

   Add the strained stock and allow it to come to the boil; again remove any scum that should rise on the top; now add the milk and pour this into the soup tureen and serve.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 32. The excerpt below is the record exactly as published.

WHITE SOUP STOCK. The stock for white soups is obtained by using the liquid in which such meats as rabbit, fowl, veal, cowheels, etc., are boiled. The soups have always a proportion of milk added, and this has the effect of evenly distributing the flavour, besides helping to give the desired colour. The thickening medium used may be either tapioca, sago, arrowroot, cornflour, white roux, or ground rice, according to requirements. The following is a good recipe : — WHITE SOUP. 4 quarts good white stock 2 tablespoonfuls butter 2 ozs. flour 1 carrot 1 white turnip 1 slice ham 1 large onion 1 spray thyme £ blade mace 1 bunch parsley pepper and salt to taste 1 quart milk

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