378. SOUP A LA BEARNAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Instructions (22)
  1. Soak a quart of garbansas, or large yellow Spanish peas, overnight.
  2. Place the soaked garbansas in a small stockpot with a piece of raw ham.
  3. Fill the stockpot with common broth and set it on the stove-fire to boil.
  4. Skim the broth well, then reduce heat and let it boil gently for four hours.
  5. Meanwhile, cut three large onions, one carrot, and two heads of celery into small dice.
  6. Put the diced vegetables into a stewpan with two ounces of fresh butter and two cloves of garlic.
  7. Fry the vegetables until they are a very light brown colour.
  8. Add half a dozen fresh tomatas to the stewpan and mix the whole with the garbansas.
  9. As soon as the garbansas are done, pound and rub them through a tammy, diluting with good consommé.
  10. Take the purée up in a small soup-pot and clarify it in the usual manner by allowing it to throw up its coarseness while boiling gently.
  11. Keep the purée rather thin.
  12. During this process, cut a white-heart cabbage into quarters, removing the core.
  13. Shred the cabbage as fine as possible.
  14. Place the shredded cabbage in a stewpan with two ounces of butter on a moderate stove-fire.
  15. Fry the cabbage as you would vegetables for julienne soup.
  16. When the cabbage is considerably reduced in quantity and becomes of a yellowish colour, moisten it with a little broth.
  17. Keep the cabbage gently simmering until thoroughly done.
  18. Add the cooked cabbage to the purée.
  19. Add a pinch of minionette pepper to the purée.
  20. Add about half a pint of whole garbansas (with hulls previously removed) to the purée.
  21. When the cabbage has boiled a few minutes in the purée, pour the soup into the tureen.
  22. Serve with an accompanying plate of grated Parmesan cheese.
Original Text
378. SOUP A LA BEARNAISE. LET a quart of garbansas, or large yellow Spanish peas, be put in soak the overnight, place them in a small stockpot with a piece of raw ham, and having filled up with common broth, set the stockpot on the stove-fire to boil; skim it well, and put it by the side to boil gently for four hours. Meanwhile, cut three large onions, one carrot, and two heads of celery, into small dice, put these into a stewpan with two ounces of fresh butter and two cloves of garlic; fry them of a very light brown colour, and after adding half a dozen fresh tomatas, mix the whole in with the garbansas. As soon as the garbansas are done, pound and rub them through the tammy—diluting with good consommé; take the purée up in a small soup-pot, and clarify it in the usual manner, by allowing it to throw up its coarseness, while boiling gently by the side of the stove-fire; remember that this purée must be kept rather thin. During this process, cut a white-heart cabbage into quarters, removing the core; shred them as fine as possible; place them in a stewpan with two ounces of butter on a moderate stove-fire, and fry them as you would vegetables for julienne soup. When they are considerably reduced in quantity, and become of a yellowish colour, moisten them with a little broth; keep them gently simmering until they are thoroughly done; add them to the purée, together with a pinch of minionette pepper, and about half a pint of whole garbansas reserved for this purpose, and from which take off the hulls previously to putting them into the soup. When the cabbage has boiled a few minutes in the purée, pour the soup into the tureen, and send to table with an accompanying plate of grated Parmesan cheese, to be handed round with the soup.
Notes
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