Kornlet Soup
A dish built around milk and butter.
contains glutencontains dairy
Ingredients
US
Metric
- 1 can kornlet
- 1 pint cold water
- 1 quart milk, scalded
- 4 tablespoons butter
- 1 tablespoon chopped onion
- 4 tablespoons flour
- 1½ teaspoons salt
- Few grains pepper
Make it lactose-friendly
- 1 quart milk, scalded → lactose-free milk, oat milk, or almond milk
- 4 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cook kornlet in cold water twenty minutes; rub through a sieve, and add milk. Fry butter and onion three minutes; remove onion, add flour, salt, and pepper, and stir into boiling soup.
Nutrition (estimated, per serving)
| Calories | 373 |
|---|---|
| Protein | 11.5 g |
| Fat | 26.0 g |
| Carbs | 23.9 g |
| Fiber | 0.3 g |
| Sodium | 1322 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States