Vegetable Soup

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 8.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

1 turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
1 small carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
1/2 head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
6 green onions shred very fine ↝ Onions, green, raw [Onions]
1 lettuce cut small ↝ Lettuce, raw [Lettuce and lettuce salads]
chervil ↝ Parsley, raw [Not included in a food category]
1/4 pint of asparagus cut small ↝ Asparagus, raw [Vegetables and Vegetable Products]
1/4 pint of peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
2 oz. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolks of 4 eggs ↝ Egg, yolk only, raw [Eggs and omelets]
1/2 pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
salt to taste ↝ Salt, table, iodized [Spices and Herbs]
1 lump of sugar ↝ Sugar, NFS [Sugars and honey]
2 quarts of stock No. 105

Instructions (6)

Put the vegetables in the butter to stew gently for an hour with a teacupful of stock.
Add the remainder of the stock, and simmer for another hour.
Beat the yolks of the eggs well, mix with the cream (previously boiled), and strain through a hair sieve.
Take the soup off the fire, put the eggs, &c. to it, and keep stirring it well.
Bring it to a boil, but do not leave off stirring, or the eggs will curdle.
Season with salt, and add the sugar.

Original Text

I.

129. INGREDIENTS.—1 turnip, 1 small carrot, 1/2 head of celery, 6 green onions shred very fine, 1 lettuce cut small, chervil, 1/4 pint of asparagus cut small, 1/4 pint of peas, 2 oz. butter, the yolks of 4 eggs, 1/2 pint of cream, salt to taste, 1 lump of sugar, 2 quarts of stock No. 105.

Mode.—Put the vegetables in the butter to stew gently for an hour with a teacupful of stock; then add the remainder of the stock, and simmer for another hour. Now beat the yolks of the eggs well, mix with the cream (previously boiled), and strain through a hair sieve. Take the soup off the fire, put the eggs, &c. to it, and keep stirring it well. Bring it to a boil, but do not leave off stirring, or the eggs will curdle. Season with salt, and add the sugar.

Time.—24 hours. Average cost, 1s. 9d. per quart.

Seasonable from May to August.

Sufficient for 8 persons.

CHERVIL.—Although the roots of this plant are poisonous, its leaves are tender, and are used in salads. In antiquity it made a relishing dish, when prepared with oil, wine, and gravy. It is a native of various parts of Europe; and the species cultivated in the gardens of Paris, has beautifully frizzled leaves.

Notes

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