Recipes > Soup > Jersey Soup

Jersey Soup


  • 2 quarts white stock
  • 1 pint milk
  • 1 ounce sage
  • 1 leek
  • 1 fagot of herbs
  • 12 white peppercorn
  • salt


Put the stock into a stewpan; slice in the leek and add the fagot of herbs and the peppercorns. Boil them together for half an hour, strain out the vegetables and return to the saucepan; stir in the sage and continue stirring until it is clear and the soup is thick; pour in the boiling milk, boil up and pour into a tureen. Sprinkle finely chopped parsley on the top before serving.

Time: 1 hour.


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The Art of Living in Australia (1893).

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