Hard-Cooked Egg Soup (1922)

Original Recipe
Hard-Cooked Egg Soup
A Book of Unusual Soups (1922)
1 pint stock
1 pint milk
½ cupful flour
½ cupful butter
1½ tsp salt
½ tsp white pepper
2 tbs finely minced celery
½ cupful chopped broiled mushrooms
1 tbs lean cooked ham, minced
1 tbs capers
4-6 hard-cooked eggs
Mix together one pint of chicken or other stock and on pint of milk, and add the mixture by degrees to one half cupful each of flour and butter, blended to a paste in a soup kettle or large saucepan. Stir until the whole boils and add seasoning of one and one half teaspoonfuls of salt, one half teaspoonful of white pepper, two tablespoonfuls of finely minced celery, one half cupful of chopped broiled mushrooms, one tablespoonful of lean cooked ham, minced, and a tablespoonful of capers. Have ready from four to six hard-cooked eggs, whites separated from yolks and passed through a potato ricer, and yolks cut into slices. Add the whites to the soup, let the whole boil, add two tablespoonfuls of lemon juice, and just before serving add the sliced hard-cooked yolks. These dissolve easily, if cooked to mealiness, that they should be added without much stirring. Six servings.

Video version
1 cup milk
1 cup broth
Salt and pepper to taste
1 stalk celery
½ cup mushroom broiled with a little butter
½ cup leftover sausage or ham
2 tbs lemon juice
1 tbs capers
Combined the milk, broth, seasonings, celery, broiled mushrooms, capers, sausage or ham, and lemon juice. Bring to a boil and then simmer until celery is soft. Add riced egg whites and heat through. Add egg yolks just before serving.
Did we eat it: Yes
Would I make it again: Maybe
Notes: This tasted good. I wasn't sure I would be able to get past the riced egg whites, but I didn't even notice them. Great for low carb if you don't thicken with flour and butter – which I did not.

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