Recipes > Soup > Clear Soup

Clear Soup


  • 1 large Spanish onion
  • 1 teaspoonful of mixed herbs
  • 1/2 head of celery
  • 1 1/2 ounces butter
  • 1 carrot
  • 1 turnip
  • pepper and salt to taste


Chop the onion up fine, and fry it brown in the butter, in the saucepan in which the soup is to be made, and add 5 pints of water. Prepare and cut into small pieces the carrot, turnip, and celery; add these, the nutmeg, herbs, and pepper and salt to the water, with the fried onions. When the vegetables are tender drain the liquid; return it to the saucepan, and boil the soup up.


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Dr. Allinson's Cookery Book (1915).

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