Spring Soup

Name: Spring Soup
Cuisine: France
Ingredients: Salt and pepper; Salt and pepper; 1 cup milk; ¼ baker’s small stale loaf; 2 tablespoons flour; 1 cup cream; 1 quart White Stock I. or II 1 large onion, sliced thin 3 tablespoons butter ¼ baker’s small stale loaf 1 cup milk 1 cup cream 2 tablespoons flour Salt and pepper Cook onion fifteen minutes in one tablespoon butter; add to stock, with bread broken in pieces. Simmer one hour; rub through sieve. Add milk, and bind with remaining butter and flour cooked together; add cream, and season with salt and pepper. Serve with small pieces toasted bread.; 3 tablespoons butter; 1 large onion, sliced thin

Preparation info

Difficulty
Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

About

Ingredients

1 quart White Stock I. or II
1 large onion, sliced thin

3 ta