Recipes > Soup > Bread Soup

Bread Soup


  • 1/2 pound of stale crusts of Allinson wholemeal bread
  • 4 onions
  • 2 turnips
  • 1 stick of celery
  • 1 ounce of butter
  • 1/2 ounce of finely chopped parsley
  • 8 pints of water
  • 1/2 pint of milk


Soak the crusts in the water for 2 hours before they are put over the fire. Cut up into small dice the vegetables; add them to the bread with the butter and pepper and salt to taste. Allow all to simmer gently for 1 hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavour is liked, a little grated nutmeg; boil the soup up and serve at once.


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Dr. Allinson's Cookery Book (1915).

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