White Soup (Recipe from 1911)

White Soup (Recipe from 1911) >>>

New Zealand Herald, Volume XLVIII, Issue 14739, 22 July 1911, Page 6 (Supplement)

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Delicious White Soup (Metric Conversion)

• 1 head of celery

• 4 large onions

• 1 liter of any common stock (such as bone broth)

• 3 sugar lumps (or about 12 grams of sugar)

• Pepper and salt to taste

• 2 tablespoons of flour (about 16 grams)

• 300 milliliters of new milk (roughly half a pint)

Instructions:

1. Boil the celery and onions in the stock until tender.

2. Strain through a sieve and return the liquid to the saucepan.

3. Add the sugar, pepper, and salt to taste.

4. Thicken with the flour and boil well for 10 minutes.

5. Add the milk and serve, ensuring not to boil the soup after the milk is added.

6. Serve with toast sippets (small toasted bread pieces).