3 pints of white stock
1 pint of milk
3 Spanish onions
3 potatoes
1 strip of celery
1 ounce of butter or good dripping
1 1 / 2 ounce of flour
salt and pepper
Peel and slice the vegetables.
Make the butter or dripping hot in a stewpan and cook the vegetables in it for about 15 minutes,
but very slowly and stirring frequently to prevent them taking any color.
Add the stock and simmer gently until tender [ about 1 hour ]
Then rub through a fine sieve.
Return to the stewpan, put in the milk, pour it into the soup, stir and simmer for a few minutes.
Season to taste and serve.
Cooking time from 1 1 /2 to 2 hours.
Sufficient for 6 persons
