275. FLEMISH SOUP

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
3.0 quarts
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (6)
  1. Take carrots, turnips, and cucumbers, of each two, and with a vegetable scoop cut them out into the shape of olives or pears.
  2. To the foregoing add the white parts of two heads of celery, and three leeks, which must be cut into thick shreds half an inch long.
  3. Blanch or parboil these for five minutes; drain them on a sieve, and afterwards place them in a small soup-pot capable of containing three quarts.
  4. Add rather better than two quarts of good consommé and set the soup on the stove-fire to boil, skim it, and place it by the side to boil gently until the vegetables are sufficiently done.
  5. While the soup is boiling, blanch the following vegetables, which, when done, put into the soup with the others: a handful of Brussels sprouts, half a pint of young peas, a few French beans cut small, and a handful of asparagus heads.
  6. Add a pinch of minionette pepper; allow the soup to boil three minutes longer, and having placed some duchess' crusts in the tureen, pour the soup upon them, and serve.
Original Text
275. FLEMISH SOUP. TAKE carrots, turnips, and cucumbers, of each two, and with a vegetable scoop cut them out into the shape of olives or pears. To the foregoing add the white parts of two heads of celery, and three leeks, which must be cut into thick shreds half an inch long. Blanch or parboil these for five minutes; drain them on a sieve, and after-wards place them in a small soup-pot capable of containing three quarts; add rather better than two quarts of good consommé and set the soup on the stove-fire to boil, skim it, and place it by the side to boil gently until the vegetables are sufficiently done. While the soup is boiling, blanch the following vegetables, which, when done, put into the soup with the others: a handful of Brussels sprouts, half a pint of young peas, a few French beans cut small, and a handful of aspa-ragus heads. Add a pinch of minionette pepper; allow the soup to boil three minutes longer, and having placed some duchess' crusts in the tureen, pour the soup upon them, and serve.
Notes
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