WHITE SOUP
Just as in ordinary white soup the secret of success is to have some strongly reduced stock, so in vegetarian white soup it is essential that we should have a small quantity of liquid strongly impregnated with the flavor of vegetables. For this purpose, place an onion, the white part of a head of celery, and a slice of turnip in a stew-pan with a little butter, and fry them till they are tender without becoming brown. Now add sufficient water to enable you to boil them, and let the water boil away till very little is left. Now rub this through a wire sieve and add it to a quart of milk in which a couple of bay-leaves have been boiled. Thicken the soup with a little white roux, add a suspicion of nutmeg, and also, if possible, a little cream. Flavor with pepper and salt. Serve fried or toasted bread with the soup.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
