Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup grated carrot 1 bay leaf 1-2 tablespns
- 1/2 cup chopped turnip 1/8 teaspn
- 3 qts
- 2 large onions
- 1 bay leaf 1-2 tablespns
- 2 tablespns
- 1/8 teaspn
- 4 tablespns
- 1 1/2 teaspn
- thyme
- salt
Directions
1 qt. clean wheat bran pressed down in the measure 3 qts. boiling water 2 large onions, sliced or chopped ¼ cup grated carrot 1 bay leaf 1-2 tablespns. browned flour ½ cup chopped turnip ⅛ teaspn. thyme salt
Cook all except turnip and thyme together 1½-2 hours. About 20 m. before removing from the fire add the turnip, and in 10 m. the thyme; after another 10 m., strain, add salt and more water if necessary, heat.
When soup is boiling rapidly, turn in slowly, in a slender stream, batter for cream noodles, stirring constantly. Boil up well, remove from fire, serve at once.
3-4 tablespns. raw nut butter may be used for stock instead of bran, and 1½ teaspn. lemon juice added when soup is done.