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Classic
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page 27
9. ONION SOUP WITH DRESSING.
SOGHANLI TCHORBA TERBIEHLI.
Ingredients:
Stock .................................................. for 6 plates.
Flour ............................................... 1 tablespoonful.
Dry Onions ................................................ 2, medium.
Butter .............................................. 1 tablespoonful.
Salt and pepper, to taste.
Method:
Cut the onions in small pieces, boil well in a little plain water, then put
through a fine metal sieve. After blending this with the flour, with the aid of
some warm broth, the mixture should be poured into the hot broth, seasoned to
taste and stirred gently but constantly until the smell of the flour is lost in
simmering on slow fire.
Dressing like that described in Style No. 6 should be added immediately after
the vessel is taken from the fire.
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