Recipes > Soup > Clear Soup (with Dumplings)

Clear Soup (with Dumplings)


  • 2 large English onions
  • 1 teaspoonful of herbs
  • 1/2 teaspoonful of nutmeg
  • 1 carrot
  • 1 turnip
  • pepper and salt to taste
  • 1 ounce of butter
  • 3 pints of water


Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water. Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup. Let it boil for I hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings prepared as follows:


  • 1/2 pint of clear soup
  • 4 eggs
  • a little nutmeg
  • pepper and salt to taste


Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt. Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken. Then cut off little lumps with a spoon, and throw these into the soup and boil up before serving.


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Dr. Allinson's Cookery Book (1915).

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