White soup

Preparation info

  • Difficulty

    Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 5 cups White Stock III.
  • ½ tablespoon salt.
  • ½ teaspoon peppercorns.
  • 1 slice onion.
  • 1 stalk celery.
  • 2 cups scalded milk.
  • 3 tablespoons butter.
  • 4 tablespoons flour.
  • Yolks 2 eggs.

Method

Add seasonings to stock, and simmer thirty minutes; strain, and thicken with butter and flour cooked together; add scalded milk. Dilute eggs, slightly beaten, with hot soup, and add to remaining soup; strain, add salt and pepper if needed.