Soup Bonne Femme

Ingredients

• 2 large lettuces
• 1 pound of sorrel
• 1 pound of spinach
• 1 1/2 quarts of good white stock
• 1/2 pound of butter
• 2 onions
• 2 carrots
• 1 ounce of flour
• the yolks of 2 eggs
• a cup of boiling milk

Method

1. 1

   Wash, dry, and cut up 2 large lettuces, 1 pound of sorrel, and 1 pound of spinach.

2. 2

   Add 1.5 quarts of good white stock and simmer, with 0.5 pound of butter, 2 onions, and 2 carrots, for 1 hour.

3. 3

   Add a blending of 1 ounce of butter, 1 ounce of flour, the yolks of 2 eggs, and a cup of boiling milk, salt, and pepper.

4. 4

   Press through a sieve, and serve with croutons.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 8. The excerpt below is the record exactly as published.

SOUP BONNE FEMME. (Provincial Prance.) This is the broth of the farmer and peasant's wife, wholesome and nourishing. Wash, dry, and 6 With a Saucepan over the Sea cut up 2 large lettuces, i pound of sorrel, and i pound of spinach. Add i % quarts of good white stock and simmer, with X pound of butter, 2 onions, and 2 carrots, for i hour. Add a blend- ing of I ounce of butter, i ounce of flour, the yolks of 2 eggs, arid a cup of boiling milk, salt, and pepper. Press through a sieve, and serve with croutons. PECTORAL BROTH. (A French convent soup, given to delicate nuns.) Cut up an old fowl and put with the liver, heart, and gizzard, 2 quarts of water, with a handful of marshmallow root and 2 cups of barley, i carrot, 3 onions, parsley, thyme, and sweet mar- joram. Simmer for 3 hours, strain the broth, pressing the barley through a sieve ; add the yolk of I egg, salt, pepper, and a tablespoonful of rum or brandy. It should be reduced to almost a quart, and is very healing. PIGEON SOUP. (Belgium.) Blend i ounce of butter with 6 ounces of flour, add 3 pigeons, cut up and fried in butter, i ounce of chopped ham, 2 quarts of consomme or veal stock, parsley, thyme, a bayleaf, i leek, and a piece of celery. Cook i hour, strain it, cut the meat into dice, add i cup of cooked green peas, salt, 7 With a Saucepan over the Sea pepper, i cup of cooked and sliced carrots, and a glass of white wine. FROG SOUP. (Normandy.) To ij4 quarts of white stock, add ij4 ounces of flour

Cook this with the app: pantry check, scaling, and the assistant.