A thoroughly filling and warming winter soup for veggies.
8 oz. of stale wholemeal crust
1 stick of celery
1 oz. of butter
1/2 oz. of finely chopped parsley
8 pints of water
1/2 pint of milk.
Soak the crusts in the water for 2 hours before they are put over the heat.
Cut the vegetables into a small dice; add them to the bread with the butter and pepper and salt to taste.
Allow all to simmer gently for 1 hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavour is liked, a little grated nutmeg; boil the soup up and serve at once.
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