No Spam Recipes

Spring Soup

A dish made with white stock i or ii and onion thinly sliced.

Soups With Meat Stock

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 quart White Stock I or II
  • 1 large onion thinly sliced
  • 3 tablespoons butter
  • ½ cup stale baker’s bread
  • 1 cup milk
  • 1 cup cream
  • 2 tablespoons flour
  • Salt and pepper
Make it lactose-friendly
  • 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup milk → lactose-free milk, oat milk, or almond milk
  • 1 cup cream → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cook onion fifteen minutes in one tablespoon butter; add to stock, with bread broken in pieces. Simmer one hour; rub through sieve. Add milk, and bind with remaining butter and flour cooked together; add cream, and season.

Make it yours (1 variations)

Edition Primary Gutenberg

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (estimated, per serving)
Calories309
Protein24.9 g
Fat18.1 g
Carbs10.7 g
Fiber0.6 g
Sodium380 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States