White Soup
A dish with white stock iii and peppercorns at the center.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 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
Make it lactose-friendly
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 234 |
|---|---|
| Protein | 25.5 g |
| Fat | 8.8 g |
| Carbs | 11.6 g |
| Fiber | 0.7 g |
| Sodium | 971 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States