Skilled Chefs

The Jewish Manual: Soups

SOUP CRESSY.

Grate six carrots, and chop some onions with a lettuce, adding a few sweet herbs, put them all into a stewpan, with enough of good broth to moisten the whole, adding occasionally the remainder; when nearly done, put in the crumb of a French roll, and when soaked, strain the whole through a sieve, and serve hot in a tureen.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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