202. Autumn Soup

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

vegetables

four cabbage-lettuces ↝ Lettuce, raw [Lettuce and lettuce salads]
one cos ditto ↝ Lettuce, cos or romaine, raw [Vegetables and Vegetable Products]
a handful of sorrel ↝ Chard, raw [Other dark green vegetables]
a little tarragon ↝ Parsley, raw [Not included in a food category]
a little chervil ↝ Parsley, raw [Not included in a food category]
two cucumbers finely sliced ↝ Cucumber, raw [Other vegetables and combinations]
a quart of young and fresh green peas ↝ Peas, green, raw [Vegetables and Vegetable Products]

base

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two tablespoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
three quarts of stock, made as directed (No. 175)

seasoning

a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
two of sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (7)

Cut up four cabbage-lettuces, one cos ditto, a handful of sorrel, and a little tarragon and chervil.
When well washed and drained, put them into a stewpan, with two cucumbers finely sliced, and two ounces of butter.
Place them over a brisk fire, stirring occasionally, until very little liquid remains.
Then add two tablespoonfuls of flour, stirring it well in.
Then pour over three quarts of stock, made as directed (No. 175), adding a quart of young and fresh green peas.
Boil for half an hour.
Season with a teaspoonful of salt, and two of sugar.

Original Text

202. Autumn Soup.—Cut up four cabbage-lettuces, one cos ditto, a handful of sorrel, and a little tarragon and chervil, when well washed and drained, put them into a stewpan, with two cucumbers finely sliced, and two ounces of butter, place them over a brisk fire, stirring occasionally, until very little liquid remains, then add two tablespoonfuls of flour, stirring it well in, then pour over three quarts of stock, made as directed (No. 175), adding a quart of young and fresh green peas; half an hour’s boiling will suffice for this delicious soup, and the flavor of the vegetables will be fully preserved; season with a teaspoonful of salt, and two of sugar.

Notes

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