Santé, or Spring Soup

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

Soup Base

turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
celery heads about two inches long ↝ Celery, raw [Vegetables and Vegetable Products]
the white part of the celery ↝ Celery, raw [Vegetables and Vegetable Products]
leeks ↝ Leeks [Onions]
cabbage ↝ Cabbage, raw [Vegetables and Vegetable Products]
cos lettuces ↝ Lettuce, cos or romaine, raw [Vegetables and Vegetable Products]
endive ↝ Endive, raw [Vegetables and Vegetable Products]
chervil ↝ Parsley, raw [Not included in a food category]
three quarts of cleared brown stock

Spring Additions

young green peas ↝ Green peas, raw [Other starchy vegetables]
tops of asparagus ↝ Asparagus, raw [Vegetables and Vegetable Products]
button onions ↝ Onions, raw [Vegetables and Vegetable Products]

Optional Meat Addition

A small piece of bouillie beef ↝ Beef, ground, raw [Ground beef]

Instructions (9)

Pare, and cut into shapes, turnips and carrots, likewise celery heads about two inches long.
Wash them, and steam them separately with a very little water till they are three parts done.
Cut the white part of the celery into small pieces, likewise leeks, cabbage, cos lettuces, endive, and chervil, of each a small quantity.
Blanch and drain them dry.
Put all the vegetables together.
Add to them three quarts of cleared brown stock, and boil them gently till tender.
In spring add young green peas, tops of asparagus, and button onions, steamed as the above.

Optional Meat Addition

A small piece of bouillie beef may be stewed till tender.
Ten minutes before it is to be served up wipe it dry, and put it into the soup with the vegetables.

Original Text

Santé, or Spring Soup.

Pare, and cut into shapes, turnips and carrots, likewise celery heads about two inches long; wash them, and steam them separately with a very little water till they are three parts done; then cut the white part of the celery into small pieces, likewise leeks, cabbage, cos lettuces, endive, and chervil, of each a small quantity; blanch and drain them dry, then put all[10] the vegetables together; add to them three quarts of cleared brown stock, and boil them gently till tender. In spring add young green peas, tops of asparagus, and button onions, steamed as the above.

N. B. A small piece of bouillie beef may be stewed till tender; and ten minutes before it is to be served up wipe it dry, and put it into the soup with the vegetables.

Notes

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