Vegetable Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take two large carrots, two large onions, two peeled potatoes, two large turnips, two leeks, a sprig of thyme and parsley, a handful of tarragon and chervil, a good handful of lettuce, two bayleave...
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Cooking tools:
- Saucepan
- Cutting board
- Chef's knife
- Peeler
- Colander
- Wooden spoon
- Fine-mesh sieve
- Measuring cup
- Ladle
- Stove
- Mixing bowl
- Whisk
- Pot
Ingredients
- crème d’orge
- crème de riz
- butter
- watercress
- asparagus stalks
- bayleaves
- lettuce
- chervil
- tarragon
- parsley
- thyme
- leeks
- turnips
- potatoes
- onions
- carrots
- milk
- warm cream
- raw yolks of eggs
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