SPRING SOUP

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
Soup Base
Garnish
Croûtons
Instructions (11)
  1. Scrape and wash the carrots and turnips. Scoop them out into the form of small olives or peas using a vegetable scoop.
  2. Prepare the white part of one head of celery, twenty-four small onions (without the green stalk), and one head of firm white cauliflower cut into small flowerets.
  3. Blanch or parboil the foregoing vegetables in boiling water for three minutes.
  4. Strain the blanched vegetables on a sieve.
  5. Throw the strained vegetables into three quarts of bright consommé of fowl.
  6. Let the whole boil gently for half an hour by the side of the stove-fire.
  7. Add the white leaves of two cabbage-lettuces (previously stamped out with a round cutter the size of a shilling), a handful of sorrel-leaves (snipped or cut like the lettuces), a few leaves of tarragon and chervil, and a small piece of sugar.
  8. Let them continue to boil gently until done.
  9. When about to send the soup to table, put into the tureen half a pint of young green peas, an equal quantity of asparagus heads boiled green, and a handful of small croûtons à la duchesse.
  10. Prepare the croûtons: Cut the crust off a rasped French roll into strips; stamp or cut out these with a round tin or steel cutter into small pellets about the size of a shilling, and dry them in the oven.
  11. Before sending the soup to table, taste it to ascertain whether it be sufficiently seasoned.
Original Text
SPRING SOUP. Take four carrots and as many turnips scraped and washed, scoop them out into the form of small olives or peas, with a vegeta-ble scoop of either shape; add the white part of one head of celery, twenty-four small onions (without the green stalk), and one head of firm white cauliflower cut into small flowerets. Blanch or parboil the foregoing in boiling water for three minutes, strain them on a sieve, and then throw them into three quarts of bright consommé of fowl; let the whole boil gently for half an hour by the side of the stove-fire; then add the white leaves of two cabbage-lettuces (previously stamped out with a round cutter the size of a shilling), a handful of sorrel-leaves, snipped or cut like the lettuces a few leaves of tarragon and chervil, and small piece of sugar; let them continue to boil gently until done. When about to send the soup to table, put into the tureen half a pint of young green peas, an equal quantity of asparagus heads boiled green, and a handful of small croûtons à la duchesse, prepared in the following manner:—Cut the crust off a rasped French roll into strips; stamp or cut out these with a round tin or steel cutter into small pellets about the size of a shilling, and dry them in the oven to be ready for use. Before sending the soup to table, taste it to ascertain whether it be sufficiently seasoned.
Notes
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