White Soup

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
• Salt and pepper

Steps

1. 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, and season with salt and pepper. Serve at once or soup will have a curdled appearance.

More recipes with broth or stock, onion, celery, milk, butter, flour or eggs

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.