American Medium Fannie Merritt Farmer
White Soup
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.
Ingredients
grocery- ½ tablespoon salt
- ½ teaspoon peppercorns
- 1 slice onion
- 1 stalk celery
- Yolks 2 eggs
- Salt and pepper
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Required Gear
kitchen
Large pot kitchen
Fine strainer * We may earn a commission from these links.
receipt_long
Instructions
- 1
No instructions provided
Recipe by Fannie Merritt Farmer from The Boston Cooking-School Cook Book , Chapter 8 (1896)