Selasa, 21 Juli 2009

1/2 lb. of stale crusts of Allinson wholemeal bread,
4 onions,
2 turnips,
1 stick of celery,
1 oz. of butter,
1/2 oz. 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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