White Vegetable Soup (Soupe aux Legumes)

Ingredients

• 2 leeks
• 1 carrot
• 1 turnip
• 2 or 3 sticks celery
• 1 onion
• 1 lettuce
• 2 oz. butter or dripping
• A small bunch of herbs
• 11 pts. boiling water
• 1 pt. milk
• 1 oz. flour
• 1 dessert-sp. chopped parsley
• Pepper, salt
• A pinch of sugar

Method

1. 1

   Wash and prepare the vegetables, cutting them into thin shreds.

2. 2

   Melt the butter in a saucepan, add the vegetables (except the lettuce) and herbs, and cook slowly for about 10 minutes.

3. 3

   Add boiling water and simmer gently until the vegetables are cooked.

4. 4

   Mix flour with milk, pour into the soup, and stir until boiling.

5. 5

   Remove herbs, add lettuce, and season.

6. 6

   Simmer for another 10 minutes and add parsley before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 92. The excerpt below is the record exactly as published.

White Vegetable Soup (Soupe aux Legumes) 2 leeks. 1 carrot. 1 turnip. 2 or 3 sticks celery. 1 onion. 1 lettuce. 2 oz. butter or dripping. A small bunch of herbs. 11 pts. boiling water. 1 pt. milk. 1 oz. flour. 1 dessert-sp. chopped parsley. Pepper, salt. A pinch of sugar

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