Faubonne Soup

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

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

Ingredients (17)

Soup base

six good-sized carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two leeks ↝ Leeks [Onions]
two onions ↝ Onions, raw [Vegetables and Vegetable Products]
two turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of herbs (such as thyme, parsley, and bayleaf)
six peppercorns
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three tablespoonfuls of crème d'orge or de riz
two quarts and a half pint of ordinary stock or milk ↝ Milk, NFS [Milk, reduced fat]

Enrichment and thickening

a quarter of a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
half ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little carmine
a tiny piece of salt ↝ Salt, table, iodized [Spices and Herbs]
castor sugar ↝ Sugars, granulated [Sweets]

Garnish

little red and white quenelles

Instructions (12)

Peel six good-sized carrots, remove the core from them, and cut the red part in thin slices.
Cut up two leeks, two onions, two turnips, and a little celery in the same manner.
Add a bunch of herbs (such as thyme, parsley, and bayleaf) and six peppercorns.
Fry all together in two ounces of butter, without discolouring, for rather better than half an hour.
Add three tablespoonfuls of crème d'orge or de riz, and two quarts and a half pint of ordinary stock or milk.
Mix well together, let it come to the boil, skim and let it simmer on the side of the stove for about two hours.
Strain and pound the vegetables.
Mix again with the liquor and rub all through the tammy.
Put it in the bain marie to get hot.
For each quart of this purée, mix together a quarter of a pint of cream, two raw yolks of eggs, half ounce of butter, a little carmine, and a tiny piece of salt and castor sugar in a basin.
Add to the purée; stir till it thickens.
Strain the soup through a tin strainer into the tureen and garnish with little red and white quenelles, and serve very hot.

Original Text

Faubonne Soup.
(Potage à la Faubonne.)

Peel six good-sized carrots, remove the core from them, and cut the red part in thin slices; cut up two leeks, two onions, two turnips, and a little celery in the same manner, add a bunch of herbs (such as thyme, parsley, and bayleaf) ond six peppercorns, and fry all together in two ounces of butter, without discolouring, for rather better than half an hour, then add three tablespoonfuls of crème d'orge or de riz, and two quarts and a half pint of ordinary stock or milk, mix well together, let it come to the boil, skim and let it simmer on the side of the stove for about two hours, then strain and pound the vegetables; mix again with the liquor and rub all through the tammy, then put it in the bain marie to get hot. For each quart of this purée, mix together a quarter of a pint of cream, two raw yolks of eggs, half ounce of butter, a little carmine, and a tiny piece of salt and castor sugar in a basin, then add to the purée; stir till it thickens; strain the soup through a tin strainer into the tureen and garnish with little red and white quenelles, and serve very hot.

Notes

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