212. Maigre Soup

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

two onions into very small dice ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three or four handfuls of well-washed sorrel, which cut into ribands ↝ Chard, raw [Other dark green vegetables]
one tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pint of milk ↝ Milk, NFS [Milk, reduced fat]
a quart of water ↝ Water, tap [Tap water]
a teaspoonful of sugar ↝ Sugar, NFS [Sugars and honey]
salt ↝ Salt, table, iodized [Spices and Herbs]
two yolks of eggs mixed with a gill of cream or milk ↝ Egg, yolk only, raw [Eggs and omelets]
a gill of cream or milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the crust of a French roll, cut into strips ↝ Rolls, french [Baked Products]

Instructions (5)

Cut two onions into very small dice, and put them into a stewpan, with two ounces of butter; fry them a short time, but not to discolor them.
Have ready three or four handfuls of well-washed sorrel, which cut into ribands and put into the stewpan with the onions.
Add one tablespoonful of flour, then mix well a pint of milk and a quart of water; boil altogether twenty minutes, keeping it stirred.
Season with a teaspoonful of sugar and salt, take it from the fire, and stir in quickly a liaison of two yolks of eggs mixed with a gill of cream or milk (it must not boil afterwards).
Put the crust of a French roll, cut into strips, in the tureen, pour the soup over, and serve very hot.

Original Text

212. Maigre Soup.—Cut two onions into very small dice, and put them into a stewpan, with two ounces of butter; fry them a short time, but not to discolor them; have ready three or four handfuls of well-washed sorrel, which cut into ribands and put into the stewpan with the onions, add one tablespoonful of flour, then mix well a pint of milk and a quart of water; boil altogether twenty minutes, keeping it stirred; season with a teaspoonful of sugar and salt, take it from the fire, and stir in quickly a liaison of two yolks of eggs mixed with a gill of cream or milk (it must not boil afterwards), put the crust of a French roll, cut into strips, in the tureen, pour the soup over, and serve very hot.

Notes

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