Alexandra Soup
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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?
- Ready In:
- 2hrs
- Serves:
- Units:
3
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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
- Scald the Barley.
- Wash the Lentils.
- Put Barley and Lentils into a pan.
- Add Water, Butter and Onion.
- Bring to the boil and simmer for 1 1/2 hours.
- Add tomato puree and cook for 20 minutes longer.
- Sieve soup.
- Reheat, season with salt and pepper and add milk if desired.
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RECIPE MADE WITH LOVE BY
@C-J from the UK
Contributor
@C-J from the UK
Contributor
"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?"
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I had to use about twice as much water as the recipe said to use...but I think that is because I think I had the heat too high. I didn't realize until I had measured much of the items in the pan that the recipe called for straining the soup after it is cooked. I knew my DH would not care for the soup if it was basically a creamed soup. So I did not strain the soup when it was cooked. DH loved the soup. Made for SPRING PAC 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=01Reply
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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?