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White Soup

A dish with white stock iii and peppercorns at the center.

Soups With Meat Stock

contains glutencontains dairycontains eggscontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1180 ml White Stock III
  • 7 ml salt
  • 2 ml peppercorns
  • 1 slice onion
  • 1 stalk celery
  • 470 ml scalded milk
  • 44 ml butter
  • 59 ml 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

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Add the ½ tablespoon salt, ½ teaspoon peppercorns, 1 slice onion, and 1 stalk celery to the 1180 ml White Stock III.
  2. Simmer for thirty minutes, then strain the stock.
  3. Cook the 3 tablespoons butter and 4 tablespoons flour together, then stir into the strained stock to thicken it.
  4. Add the 470 ml scalded milk.
  5. Slightly beat the egg yolks and dilute them with some of the hot soup.
  6. Add the diluted egg yolks to the remaining soup, then strain.
  7. Season with salt and pepper.
  8. Serve at once, or the soup will have a curdled appearance.

Steps last refined 2026-11-12 — we sharpen our recipes every week, so check back.

Nutrition (estimated, per serving)
Calories234
Protein25.5 g
Fat8.8 g
Carbs11.6 g
Fiber0.7 g
Sodium971 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States