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