Creamy Capers And Eggs Soup

Ingredients

• 2 pints water
• 1 pint milk
• 1 large tablespoon capers
• 1/2 lemon
• 2 eggs
• 1 1/2 oz fine wheatmeal
• 1/2 oz butter
• salt and pepper to taste

Method

1. 1 Boil water, milk, butter, salt, and pepper together.
2. 2 Rub wheatmeal smooth with a little milk and stir into the boiling mixture to thicken.
3. 3 Chop capers, add to soup, and simmer gently for 10 minutes.
4. 4 Beat eggs and carefully stir into the soup off the heat to prevent curdling.
5. 5 Add lemon juice, re-heat gently without boiling, and serve.