Cressey Soup

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

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

twelve large red carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
a quart of water ↝ Water, tap [Tap water]
cleaned turnips, celery, leeks, and onions, cut in pieces ↝ Turnips, raw [Vegetables and Vegetable Products]
cleaned turnips, celery, leeks, and onions, cut in pieces ↝ Celery, raw [Vegetables and Vegetable Products]
cleaned turnips, celery, leeks, and onions, cut in pieces ↝ Leeks [Onions]
cleaned turnips, celery, leeks, and onions, cut in pieces ↝ Onions, raw [Vegetables and Vegetable Products]
half a pint of split peas ↝ Soup, split pea [Soups, broth-based]
some stock to prevent burning
five pints of veal stock
some blanched water-cresses ↝ Water, tap [Tap water]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (9)

Scrape the carrots clean, cut off only the red part in thin slices, and put them in a stewpan with a quart of water.
Add cleaned turnips, celery, leeks, and onions, cut in pieces, and half a pint of split peas.
Stew all together till tender, adding some stock to prevent burning.
Rub the mixture through a tamis.
Add five pints of veal stock and some blanched water-cresses to the pulp.
Make it boil for twenty minutes.
Skim it.
Season it with salt.
Serve it up.

Original Text

Cressey Soup.

Take twelve large red carrots, scrape them clean, cut off only the red part in[9] thin slices, and put them in a stewpan with a quart of water; add cleaned turnips, celery, leeks, and onions, cut in pieces, and half a pint of split peas. Stew all together till tender, adding some stock to prevent burning; then rub it through a tamis, and put to the pulp five pints of veal stock and some blanched water-cresses; make it boil for twenty minutes, skim it, season it with salt, and serve it up.

N. B. To be the thickness of peas soup.

Notes

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