2 Pints of second stock or water
1 pint of milk,
3 large carrots
1 / 2 a turnip
1 onion
2 strips of celery
1 ounce of butter of dripping
1 tablespoonful of flour
salt and pepper
Prepare the vegetables, cut them into small pieces, and fry without browning for about 15 minutes in the hot fat.
Add the stock and simmer until the vegetables are tender [ not less than 40 minutes and longer if the vegetables are old.
Then rub through a fine sieve. Return to the saucepan, add the milk, salt and pepper and bring to the boil.
Mix the flour with a little milk or water, pour it into the soup, stir and cook for about 10 minutes and serve.
Croutons or small pieces of fried or toasted bread should be served separately.
Cooking time from 1 to 1 1 / 2 hours.
Sufficient for 6 persons
