Tuesday, January 27, 2009

Corn Soup

1 breakfastcupful of fresh wheat
1 quart of water
1/2 pint of milk
1/2 oz. of butter
1/2 oz. of finely chopped parsley
1 oz. of eschalots
seasoning to taste.

Steep the wheat over night in the water and boil it in the same water for 3 hours, add the butter, the eschalots, chopped up very fine, and pepper and salt. Let the whole simmer very gently for another 1/2 hour, add the milk and parsley, boil the soup up once more, and serve.

No comments: