Purée Velours

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Cut the red part from some good carrots till you have eight ounces of it (the yellow part does quite as well for the stock pot), and put these into a pan with an ounce of butter, two ounces of the white part of some leeks, and a pinch of salt.
  2. Let it cook for five minutes.
  3. Add half pint of veal, or chicken bone stock.
  4. Bring it to the boil, and allow it to simmer gently till the carrot is quite tender, when you pulp the whole through a sieve.
  5. Bring a fresh pint of stock to the boil, and stir into it half an ounce of tapioca, previously crushed up small.
  6. Stir this into the broth for five minutes, then cover the pan and let it all simmer together for twenty minutes, skimming it carefully now and again.
  7. Put the carrot pulp into a clean pan, and stir into it gradually, over the fire, the tapioca-thickened stock, and as soon as it is hot enough, serve.
  8. The beauty of this soup lies in its velvety substance, from which it derives its name; so trouble must not be spared in sieving it thoroughly.
Original Text · last edited 4 days ago
Purée Velours.—Cut the red part from some good carrots till you have eight ounces of it (the yellow part does quite as well for the stock pot), and put these into a pan with an ounce of butter, two ounces of the white part of some leeks, and a pinch of salt; let it cook for five minutes, then add half pint of veal, or chicken bone stock, bring it to the boil, and allow it to simmer gently till the carrot is quite tender, when you pulp the whole through a sieve. Now bring a fresh pint of stock to the boil, and stir into it half an ounce of tapioca, previously crushed up small; stir this into the broth for five minutes, then cover the pan and let it all simmer together for twenty minutes, skimming it carefully now and again. Now put the carrot pulp into a clean pan, and stir into it gradually, over the fire, the tapioca-thickened stock, and as soon as it is hot enough, serve. The beauty of this soup lies in its velvety substance, from which it derives its name; so trouble must not be spared in sieving it thoroughly.
Notes
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