1 & 1/2 lbs. of French beans or scarlet runners
1 stick of celery
½ oz. of butter
1 teaspoonful of thyme
2 quarts of water
pepper and salt to taste
2 oz. of Allinson fine wheatmeal.
How to cook Scarlet Runner Soup
- String the beans and break them up in small pieces, cut up the other vegetables and add them to the water, which should be boiling; add also the butter and pepper and salt.
- Allow all to cook until thoroughly tender, then rub through a sieve. Return the soup to the saucepan (adding more water if it has boiled away much), and thicken it with the wheatmeal; let it simmer for 5 minutes, and serve with fried sippets of bread.