Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 203

 1½ tablespn. oil, or 2 tablespns. melted butter

 4 tablespns. finely-sliced celery

 2½ tablespns. chopped cabbage

 2½ tablespns. chopped carrot

 2 medium sized onions sliced thin

 scant ½ cup stale bread crumbs

 2 cups boiling water

 1½ cup milk

 salt

 1 tablespn. parsley

Simmer, but do not brown, vegetables in oil 10–20 m., add boiling water and bread crumbs and cook till vegetables are very tender. Rub through colander or not as preferred. Add milk, salt and parsley. Reheat. If too thick add more milk or water. Soup may be thickened slightly with pastry or rice flour instead of crumbs.