182. Printanière Soup

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

vegetables for soup base

a small quantity of vegetables as in the last ↝ Raw vegetable, NFS [Other vegetables and combinations]
rather less carrot and turnip ↝ Carrots, raw [Vegetables and Vegetable Products]
rather less carrot and turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
leek ↝ Leeks [Onions]
young spring onions ↝ Onions, young green, tops only [Vegetables and Vegetable Products]

flavoring and finishing

a few leaves of sorrel ↝ Chard, raw [Other dark green vegetables]
six sprigs of chervil ↝ Parsley, raw [Not included in a food category]
a few fresh-boiled peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
French beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]

Instructions (9)

Cut a small quantity of vegetables, introducing celery, leek, and young spring onions instead of button onions. Use less carrot and turnip than in the previous recipe.
Proceed exactly as in the previous recipe.
Ten minutes before taking the soup from the fire, wash a few leaves of sorrel, cut them small, and add to the soup.
Add six sprigs of chervil to the soup.
In summer, add a few fresh-boiled peas or French beans to the soup for improvement.

Important Note on Vegetable Preparation

When cutting vegetables for soup, ensure all pieces are of similar size.
Avoid cutting some pieces larger than others, as this will result in uneven cooking.
Smaller pieces will become puréed while larger ones remain hard, leading to a poor texture and unsightly appearance.
Properly cut vegetables ensure the soup is not overly thickened by puréed vegetables.

Original Text

182. Printanière Soup.—Cut a small quantity of vegetables as in the last, but rather less carrot and turnip, introducing a little celery, leek, and young spring onions, instead of the button onions; proceed exactly as before, but ten minutes before taking it from the fire, wash a few leaves of sorrel, which cut small and put into the soup, with six sprigs of chervil; in summer, a few fresh-boiled peas or French beans served in it is an improvement.

In whatever shape you may cut the vegetables for soup, always be cautious not to cut some pieces larger than others, and the whole of them rather small than large; for if some pieces should be small and others large, the smaller pieces would be quite in purée, whilst the larger ones would still be quite hard, which would cause your soup not only to eat badly, but give it an unsightly appearance, for the vegetable boiled to a purée would make the soup thick. The above remark, although simple, is still very important.

Notes

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