Required: One pint of white stock, pot liquor, or water. Half a pint of milk. Two ounces of butter. One ounce of flour. One onion. One stick of celery. A teacupful each of strips of carrot, turnip, and
After preparing the vegetables, cut all into strips like small thin matches. Lay these in cold water. Melt the butter in a saucepan, add all the vegetables after straining off the water. Cook the vegetables gently in the butter; they should absorb the butter, but must not brown in the least. Next add the stock or water, the parsley and bay-leaf, and half a teaspoonful of castor sugar, and one level teaspoonful of salt.
Simmer the soup for about half an hour or until all the different kinds of vegetables are cooked. Mix the flour smoothly with the milk. Strain it into the boiling soup and stir gently until it re-boils. Cook the soup for five minutes, then remove the parsley and bay-leaf, season the soup carefully, adding more milk if it is thicker than good rich cream. Serve it in a hot tureen with croutons or toast cut into dice.