Soup Recipe – Caper Soup

We need

2 pints of water,
1 pint of milk,
1 large tablespoonful of capers,
1/2 lemon,
2 eggs,
1-1/2 oz. of Allinson fine wheatmeal,
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 wheatmeal 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 fire, beat up the eggs and add them carefully, that they may not curdle; at the last add the juice of the half lemon, re-heat the soup without allowing it to boil, and serve.

Tags for this recipe :caper soup, capers, milk and water, pepper and salt, pint of milk Soup Recipes

Tags: Soup Recipes