Vegetable Soup. (Purée Printanier Maigre.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 45 min Total: 45 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (21)

Soup base

two large carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two large onions ↝ Onions, raw [Vegetables and Vegetable Products]
two peeled potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
two large turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
two leeks ↝ Leeks [Onions]
a sprig of thyme and parsley ↝ Thyme, fresh [Spices and Herbs]
a sprig of thyme and parsley ↝ Parsley, raw [Not included in a food category]
a handful of tarragon and chervil ↝ Parsley, raw [Not included in a food category]
a handful of tarragon and chervil ↝ Parsley, raw [Not included in a food category]
a good handful of lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
two bayleaves
one pound of asparagus stalks (if in season) ↝ Broccoli, stalks, raw [Vegetables and Vegetable Products]
a good bunch of watercress ↝ Watercress, raw [Vegetables and Vegetable Products]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one tablespoonful of crème de riz or crème d'orge
one tablespoonful of crème de riz or crème d'orge
three pints of milk ↝ Milk, NFS [Milk, reduced fat]

Enrichment

half a pint of warm cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
three raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Garnish

a Julienne garnish

Instructions (10)

Fry the vegetables (carrots, onions, potatoes, turnips, leeks, thyme, parsley, tarragon, chervil, lettuce, asparagus stalks, watercress) well in butter.
Add crème de riz or crème d'orge and milk.
Cook very gently until tender, about three quarters of an hour.
Tammy the soup.
Make hot in the bain marie.
Mix half a pint of warm cream with three raw egg yolks and one ounce of butter.
Strain the cream mixture into the hot purée.
Stir in the bain marie until the whole thickens.
Strain the soup into the soup-tureen.
Add a Julienne garnish.

Original Text

Vegetable Soup.
(Purée Printanier Maigre.)

Take two large carrots, two large onions, two peeled potatoes, two large turnips, two leeks, a sprig of thyme and parsley, a handful of tarragon and chervil, a good handful of lettuce, two bayleaves, one pound of asparagus stalks (if in season), and a good bunch of watercress; fry well in two ounces of butter, add one tablespoonful of crème de riz or crème d'orge and three pints of milk; let these cook very gently till tender, which will take about three quarters of an hour, then tammy, and make hot in the bain marie, and to each quart of the hot purée take half a pint of warm cream which has been mixed on to three raw yolks of eggs and one ounce of butter and strain this into the hot purée, and stir in the bain marie until the whole thickens; strain the soup into the soup-tureen, and add a Julienne garnish. This soup can also be prepared with stock instead of milk.

Notes

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