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SCARLET RUNNER SOUP
SCARLET RUNNER SOUP
1-1/2 lbs. of French beans or scarlet runners, 1 onion, 1 carrot, 1 stick of celery, 1/2 oz. of butter, 1 teaspoonful of
thyme, 2 quarts of water, pepper and salt to taste, and 2 oz. of Allinson fine wheatmeal. String the beans and break
them up in small pieces, cut up the other vegetables and add them to the water, which should be boiling; add also the
butter and pepper and salt. Allow all to cook until thoroughly tender, then rub through a sieve. Return the soup to the
saucepan (adding more water if it has boiled away much), and thicken it with the wheatmeal; let it simmer for 5
minutes, and serve with fried sippets of bread.
Enjoy the SCARLET RUNNER SOUP!
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