211. Lentil Soup

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
for purée
Instructions (16)
  1. Cut three onions, a turnip, and the half of a carrot into very thin slices.
  2. Put the sliced vegetables into a stewpan with a quarter of a pound of butter, a few sprigs of parsley, a sprig of thyme, and two bay-leaves.
  3. Add two pounds of leg of beef, cut into small dice.
  4. Set the stewpan upon the fire, stirring with a wooden spoon, until its contents are fried rather brownish.
  5. Add one quart of lentils and three of water.
  6. Let the whole simmer until the lentils are very tender.
  7. Season with nearly an ounce of salt and half that quantity of sugar.
  8. It is then ready to serve.
To make a purée of lentils
  1. When the soup is made, strain off the broth.
  2. Add a good spoonful of flour to the lentils.
  3. Mash the lentils with a wooden spoon against the side of the stewpan.
  4. Put the broth back in.
  5. Boil all up together, keeping it stirred with a spoon.
  6. Rub it through a tammy or hair sieve.
  7. Boil and skim again.
  8. It is ready; serve with a few croutons of bread, as directed for Palestine soup.
Original Text
211. Lentil Soup.—Cut three onions, a turnip, and the half of a carrot into very thin slices, which put into a stewpan, with a quarter of a pound of butter, a few sprigs of parsley, a sprig of thyme, and two bay-leaves, add also two pounds of leg of beef, cut into small dice; set the stewpan upon the fire, stirring with a wooden spoon, until its contents are fried rather brownish, when add one quart of lentils, and three of water, let the whole simmer until the lentils are very tender, when season with nearly an ounce of salt, and half that quantity of sugar; it is then ready to serve. To make a purée of lentils:—when the soup is made, strain off the broth, add a good spoonful of flour to the lentils, which mash with a wooden spoon against the side of the stewpan; then again put in the broth, boil all up together, keeping it stirred with a spoon; rub it through a tammy or hair sieve, again boil and skim, and it is ready; serve with a few croutons of bread, as directed for Palestine soup.
Notes
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