White Soup | Pride and Prejudice

Celebrate Jane Austen's bicentenary with this white soup recipe that was made for Mr. Bingley's Netherfield Ball.

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Celebrate Jane Austen’s bicentenary with this white soup recipe that was made for Mr. Bingley’s Netherfield Ball.


Units Scale
  • 2 soup bones with some meat on (veal as first option, beef bone as alternative)
  • 2.5L water
  • 2 chicken thighs
  • 0.25kg bacon
  • 3/4 cup white rice
  • 1 anchovy or anchovy paste
  • a few pepper corns
  • thyme, bay and parsley (additional options: rosemary, marjoram)
  • 2 small/medium onions, roughly chopped
  • 2 ribs of celery, roughly chopped
  • 1/4lb ground sugared almonds (DIY: melt fondant, dip almonds in, let sit on baking paper to cool)
  • 1 cup thickened cream
  • 1 egg yolk


  1. In a large saucepan, simmer together the bones, water, chicken, bacon, rice, anchovies, peppercorns, herbs, onions, and celery, for two hours on low.
  2. Strain through a sieve into another large clean pot.
  3. Let it sit overnight in the fridge.
  4. The next morning, skim the top of the broth of any scummy bits.
  5. Pop in the ground sugared almonds and bring to a boil.
  6. Strain through a sieve so it catches the almond pieces.
  7. Mix together the egg yolk and cream, stir into the soup, and serve.


recipe adapted from John Farley’s London Art of Cooking (1783) using notes by Julie Sikkink from the website Republic of Pemberley.

Alternatively, for the Jordan almonds, place in a piece of fondant and 1/2 to 3/4 cup of almond meal.