Spring Fruit Soup

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (9)

four dozen sticks of rhubarb ↝ Rhubarb, raw [Fruits and Fruit Juices]
two onions sliced ↝ Onions, raw [Vegetables and Vegetable Products]
a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
an ounce of lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
a good bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two quarts of good consommé
two or three ounces of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
Cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

Instructions (11)

Peel and well wash four dozen sticks of rhubarb.
Blanch it in water three or four minutes.
Drain it on a sieve.
Put it into a stew-pan, with two onions sliced, a carrot, an ounce of lean ham, and a good bit of butter.
Let it stew gently over a slow fire till tender.
Then put in two quarts of good consommé, to which add two or three ounces of bread-crumbs.
Boil about fifteen minutes.
Skim off all the fat.
Season with salt and Cayenne pepper.
Pass it through a tamis.
Serve up with fried bread.

Original Text · last edited 5 days ago

Spring Fruit Soup.

Peel and well wash four dozen sticks of rhubarb; blanch it in water three or four minutes; drain it on a sieve, and put it into a stew-pan, with two onions sliced, a carrot, an ounce of lean ham, and a good bit of butter; let it stew gently over a slow fire till tender; then put in two quarts of good consommé, to which add two or three ounces of bread-crumbs; boil about fifteen minutes; skim off all the fat; season with salt and Cayenne pepper; pass it through a tamis, and serve up with fried bread.

Notes

Split from recipe 353f8554-7858-4dac-afa4-c4511a526066