Recipes > Soup > Clear Herb Soup

Clear Herb Soup


  • celery
  • leeks
  • carrots
  • turnips
  • cabbage lettuce
  • young onions
  • handful of young peas
  • clear consommé
  • salt
  • crust of French roll


Put celery, leeks, carrots, turnips, cabbage lettuce, young onions, all cut fine, with the peas: give them a scald in boiling water; put them on a sieve to drain, and then put them into a clear consommé, and let them boil slowly till the roots are quite tender. Season with a little salt. When going to table put a little crust of French roll in it.


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The Lady's Own Cookery Book (1844).

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