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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (303g) Recipe makes 3 servings The following items or measurements are not included below: 1/2 pint tomato puree |
||
| Calories 209 | ||
| Calories from Fat 74 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.3g | 12% | |
| Saturated Fat 5.0g | 24% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 63mg | 2% | |
| Potassium 295mg | 8% | |
| Total Carbohydrate 27.2g | 9% | |
| Dietary Fiber 9.3g | 37% | |
| Sugars 1.3g | ||
| Protein 7.5g | 15% | |
Alexandra Soup
By: Top Chef C-J
Feb 11, 2008
This is the recipe that my mother likes to call her Christmas Soup. The recipe comes from the "Old Dough School" in Glasgow (Glasgow West of Scotland College of Domestic Science) which I am proud to have gratuated from. In my day it was called Queens College, Glasgow. It has now become part of Glasgow Caledonia University. The last reprint of the book that I have is from 1967. The book was mainly for students who were training in Home Economics or to be Cooks or Chefs. Hope you like it?
SERVES 3 -4
Ingredients
- 2 ounces barley
- 2 ounces lentils
- 1 ounce butter
- 1/2 onion
- 1 1/2 pints water
- 1/2 pint tomato puree
- 1 dash milk (optional)
- salt and pepper
Directions
1
Scald the Barley.2
Wash the Lentils.3
Put Barley and Lentils into a pan.4
Add Water, Butter and Onion.5
Bring to the boil and simmer for 1 1/2 hours.6
Add tomato puree and cook for 20 minutes longer.7
Sieve soup.8
Reheat, season with salt and pepper and add milk if desired.
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- Course > Soups
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Beans > Lentils
- Cuisine > European > Western > Scottish
- Preparation > Time to Make > < 4 hours
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Seasonal > Winter
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