From: The Thorough Good Cook

Soup: 10. Autumn Soup

Cut, as for a Julienne (No. 8), the white parts of four leeks, the same of two heads of celery, and a lettuce; wash, and throw them into boiling broth; add a pint of. young peas, a little sugar and pepper, two large spoonfuls of flour, mixed thinly and smooth, with some cold stock; stir the broth with a tablespoon to render it smooth, and after boiling it an hour and a half, pour it into the tureen with crusts dried as usual (see No.12).

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