White Windsor Soup 2 oz. butter 2 lb. chopped potatoes 6 oz. chopped onions 6 oz. chopped celery 4 pt. chicken stock faggot of herbs (as above) 1 pt. milk 2 oz. thickener (arrowroot, flour, or constarch, blended with a little milk) salt & pepper finely chopped watercress for garnish Melt butter and cook the potatoes, onions and celery, covered, for 5-10 min. Do not allow to brown. Add stock, herbs, salt & pepper and simmer until vegetables are tender. Run through a sieve or put in a blender; return to pan and add milk. Bring to a boil and add the thickener. Garnish with watercress.

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Grandma's English Soup Recipes