Visiting Vanessa’s blog post you’ll get a look into how she created the white soup pictured here. She followed the recipe from The London Art of Cookery and Domestic Housekeepers’ Clomplete Assistant by John Farley published in 1811.
You can also find a recipe given by The Telegraph taken from the 1783 edition of John Farley’s The London Art of Cookery:
Put a knuckle of veal into six quarts of water, with a large fowl, and a pound of lean bacon; half a pound of rice, two anchovies, a few peppercorns,a bundle of sweet herbs, two or three onion, and three or four heads of celery cut in slices. Stew them all together, till the soup be as strong as you would have it, and strain it through a hair sieve into a clean earthen pot. Having let it stand all night, the next day take off the scum, and pour it clear off into a tossing-pan. Put in half a pound of Jordan almonds beat fine, boil it a little, and run it through a lawn sieve. Then put in a pint of cream, and the yolk of an egg, and send it up hot. John Farley, The London Art of Cookery, 1783.