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Mrs Penn’s White Soup
Preparation info
Serves
8
Difficulty
Easy
Appears in
The Cookery of England
Published 1975
This delicately flavoured soup, pure white and velvety in texture, comes from a manuscript of 1750–90 of Sir
Ingredients
2 lb. 1 k. 3 oz. 90
Method
Boil for 2 hours. Strain off the stock and leave to stand till quite cold. Take off all the fat.
Make a roux with the butter and flour and gradually stir the jellied stock, milk and cream into this. Allow to boil 2 or 3 minutes, check seasoning and serve in bowls sprinkled with finely chopped parsley.