A vegetarian soup recipe for when you want something a little different.
2 pints of water
1 pint of milk
1 large tablespoonful of capers
1.5 oz. of flour
1/2 oz. of butter
pepper and salt to taste
Boil the milk and water and butter, with seasoning to taste; thicken it with the flour rubbed smooth with a little milk.
Chop up the capers, add them and let the soup cook gently for 10 minutes; take it off the heat, beat up the eggs and add them carefully, so that they don't curdle.
At the end add the juice of the half lemon, re-heat the soup without allowing it to boil, and serve.
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