Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 178

 1 qt. clean wheat bran pressed down in the measure

 3 qts. boiling water

 2 large onions, sliced or chopped

 ¼ cup grated carrot

 1 bay leaf

 1–2 tablespns. browned flour

 ½ cup chopped turnip

 ⅛ teaspn. thyme

 salt

Cook all except turnip and thyme together 1½–2 hours. About 20 m. before removing from the fire add the turnip, and in 10 m. the thyme; after another 10 m., strain, add salt and more water if necessary, heat.

When soup is boiling rapidly, turn in slowly, in a slender stream, batter for cream noodles, stirring constantly. Boil up well, remove from fire, serve at once.

3–4 tablespns. raw nut butter may be used for stock instead of bran, and 1½ teaspn. lemon juice added when soup is done.