Recipes > Soup > Spring Soup

Spring Soup


  • 1 quart White Stock I or II
  • 1 large onion, sliced thin
  • 3 tablespoons butter
  • 1/4 baker's small stale loaf
  • 1 cup milk
  • 1 cup cream
  • 2 tablespoons flour
  • salt and pepper


Cook onion fifteen minutes in one tablespoon butter; add to stock, with bread broken in pieces. Simmer one hour; rub through sieve. Add milk, and bind with remaining butter and flour cooked together; add cream, and season with salt and pepper. Serve with small pieces toasted bread.


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The Boston Cooking-School Cook Book (1896).

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