The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

White Foam Soup


Onion and celery stewed in white sauce with garlic and mace. Beaten egg-white folded into a little of the soup and served on, or in, the remainder.

The original source of this receipt isn't known. Can you help?

White Foam Soup

serves 4
1 ½ oz butter
1 oz flour
1 pint milk
1/2 pint stock
1 onion, finely chopped
1 small leek, finely chopped
1 celery stalk, finely chopped
pinch of ground mace
salt, pepper
2 eggs, separated
2 oz cheese, grated
chopped parsley to garnish

1. Melt the butter in a saucepan and add the flour. Cook, stirring, for 2 minutes, then gradually stir in the milk and stock.
2. Bring to the boil, stirring. Add the vegetables, mace, salt and pepper and stir well.
3. Cover and simmer gently for 30 minutes.
4. Beat the egg yolks slightly and mix in a little of the hot soup.
5. Stir this into the rest of the soup with the cheese and heat gently, stirring, until the cheese has melted.
6. Whisk the egg whites until stiff. Fold half into the soup and divide the remainder between soup bowls or a tureen.
7. Pour over the soup and sprinkle with parsley.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018