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Herb Soup

Soups
Historic

Chervil, spinach, celery, leeks, beet etc., boiled with breadcrumbs (Bradley 1728)


Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)

A Foundation for Herb Soups.

Take a quantity of good Herbs, such as Cherville, Spinage, Sallery, Leeks, Beet-Cards, and such like, with two or three large Crusts of Bread, some Butter, a bunch of sweet Herbs, and a little Salt; put these, with a moderate quantity of Water, into a Kettle, and boil them an hour and half, and strain off the Liquor thro' a Sieve, and it will be a good Foundation for Soups, either of Asparagus Buds, Lettuce, or any other kind, fit for Lent or Fast-days. These Herb Soups are sometimes strengthened with two or three Yolks of Eggs, a little before they are serv'd to the Table.




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