Spring Soup and Soup à la Julienne

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (18)
Soup Base
Vegetables
Julienne Soup Base
Optional Additions
Instructions (14)
  1. Throw into three quarts of strong clear broth, or shin of beef stock, or of consommé, half a pint each of turnips and carrots prepared by the directions of page 20, or turned into any other shape that may be preferred, with rather less of the solid part of some white celery stems, and of leeks or of very mild onions mixed.
  2. If leeks are not used, onions must be sliced, drawn into rings, and divided into slight shreds.
  3. Simmer the vegetables from twenty to thirty minutes.
  4. Add the leaves of one or two lettuces and a few of sorrel, trimmed or torn, about the size of half-a-crown.
  5. Continue the gentle boiling until these are tender.
  6. At the moment of serving, add half a pint of asparagus-points boiled very green, and as many French beans cut into small lozenges, and also boiled apart; or substitute green peas for these last.
Julienne Soup Variation
  1. For the Julienne soup, first stew the carrots, &c. tolerably tender in a couple of ounces of butter.
  2. Pour the stock boiling to them.
  3. Skim off all the fat from the surface.
  4. Finish as above.
Optional Additions
  1. Sprigs of chervil, spinach (boiled apart, and sparingly added), green onions, very small tufts of brocoli or cauliflower, may all be used in these soups at choice.
  2. The kind and the proportion of the vegetables can be regulated entirely by the taste.
  3. Bread stamped out with a very small round cutter, and dried a pale brown in the oven, is added sometimes to this spring soup, but is, we should say, no improvement.
  4. Winter vegetables should have three or four minutes’ previous boiling (or blanching) before they are put into the soup.
Original Text
SPRING SOUP AND SOUP À LA JULIENNE. Throw into three quarts of strong clear broth, or shin of beef stock, or of consommé, half a pint each of turnips and carrots prepared by the directions of page 20, or turned into any other shape that may be preferred, with rather less of the solid part of some white celery stems, and of leeks or of very mild onions[39] mixed. The latter must, if used, be sliced, drawn into rings, and divided into slight shreds. When these have simmered from twenty to thirty minutes, add the leaves of one or two lettuces and a few of sorrel, trimmed or torn, about the size of half-a-crown. Continue the gentle boiling until these are tender, and add at the moment of serving half a pint of asparagus-points boiled very green, and as many French beans cut into small lozenges, and also boiled apart; or substitute green peas for these last. 39.  Only a very subdued flavour of these is, we think, admissible for a delicate vegetable soup of any kind. For the Julienne soup, first stew the carrots, &c. tolerably tender in a couple of ounces of butter; pour the stock boiling to them; skim off all the fat from the surface, and finish as above. Sprigs of 39chervil, spinach (boiled apart, and sparingly added), green onions, very small tufts of brocoli or cauliflower, may all be used in these soups at choice. Both the kind and the proportion of the vegetables can be regulated entirely by the taste. Bread stamped out with a very small round cutter, and dried a pale brown in the oven, is added sometimes to this spring soup, but is, we should say, no improvement. Winter vegetables should have three or four minutes’ previous boiling (or blanching) before they are put into the soup.
Notes
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