Spring Soup

Ingredients

• one carrot
• one turnip
• the heart of a small cabbage
• half a head of celery
• about two ounces of French beans
• the same quantity each of green peas
• asparagus-points
• one quart of No. 2 broth
• salt to taste
• two lumps of sugar

Method

1. 1

   Boil vegetables in salt water until cooked.

2. 2

   Strain, then simmer in gravy.

3. 3

   Add broth, salt, and sugar; boil and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 9. The excerpt below is the record exactly as published.

half a head of celery, and an onion, all cut in slices; also the hearts of four lettuces and half an ounce of chervil; pour the lot into a small stock-pot with three quarts of cold water ; cover the stock -pot closely, and make it airtight with a border of paste all round made of flour and water. Put the stock-pot into a large saucepan or bain-marie, fill the latter three parts full of boiling water and let it boil for six hours; adding, as required, boiling water to the bain-marie; then strain the broth, skim the fat as in No. 2, and serve. This broth may be served as beef tea or soup, to weak, fatigued, or consumptive persons, being wholesome, nourish- ing, and refreshing. 18. HOW TO MAKE BROTH IN A FEW MINUTES. Mince two pounds of lean beef, half a carrot, a little celery, and an onion ; put the lot in a stewpan with three pints of cold water, and salt to taste. Boil, skim, and strain. PRACTICAL HOUSEHOLD COOKERY. 21 Should there be, however, a wish for this broth to be improved, add at the same time as the other ingredients two ounces of rice or vermicelli in a muslin bag, and when cooked pour the contents of the bag into a soup-tureen with the broth, and serve. 14u JULIENNE SOUP. Slice four carrots of ordinary size so as to leave the middle or heart part out; shred the other parts into small fillets or strips of about an inch and a half long ; add also in the same manner three turnips, one onion, one head of celery, and four leeks ; dry and mix the lot well together ; put them into a stewpan with one ounce and a half of good fresh butter; fry them to a nice brown colour; then add two branches of endive, a small lettuce, and a little chervil, all shred very fine. Mix well again, and pour two quarts of No. 2 broth, together with six leaves of sorrel previously blanched * and cut small Boil gently for twenty minutes or until the vegetables are perfectly well cooked; skim carefully ; add about half an ounce of sugar ; salt to taste ; then pour into a soup-tui'een with a few small crusts of bread fried in butter, and serve. 15. SPRING SOUP. This soup, as its name implies, should only be made when the vegetables are fresh and tender; and to make it a success it is essential that all the following items should be cut fine. This will give a good opportunity to the cook to show his or her skill in shredding and cutting the said vegetables in artistic and decorative forms which are always pleasing to the eye. * Scalded or parboiled in saU water. 22 PRACTICAL HOUSEHOLD COOKERY. Take one carrot, one turnip, the heart of a small cabbage, half a head of eelerj, about two ounces of French beans, the same quantity each of green peas and aspara- gus-points;; boil the lot in salt water (asparagus apart) till properly cooked; then strain the water and pour the vegetables into a sauto-pan in which two or three spoon- fuls of either chicken or beef gravy have already been placed ; simmer for a few minutes ; then add one quart of No 2 broth ; salt to taste and two lumps of sugar

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