Purée Soubrise

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 (11)
  1. Peel three large onions and cut them up pretty small.
  2. Melt over a gentle fire two ounces of fresh butter, and lay in the onions.
  3. Cover down the pan, and let them cook for an hour (the steam preventing their frying), but be careful they do not colour in the least.
  4. Pour to them one and a-half pints of white stock or milk and water, very gradually.
  5. Season to taste.
  6. Add some slices of white breadcrumb, cut diagonally.
  7. Re-cover the pan and set it all to cook again for an hour at least, being careful that it never boils the whole time, but just keeps at a gentle simmer.
  8. Crush it all through a sieve.
  9. Allow it to boil up again if too thin, or adding a little more boiling milk or stock if too thick.
  10. Add a spoonful or two of cream, and serve.
  11. A spoonful of grated gruyère cheese stirred into this soup just at the last, very gradually, stirring all the time, is a great addition, and so is a dash of coralline pepper.
Original Text · last edited 4 days ago
Purée Soubrise.—Peel three large onions and cut them up pretty small; melt over a gentle fire two ounces of fresh butter, and lay in the onions, cover down the pan, and let them cook for an hour (the steam preventing their frying), but be careful they do not colour in the least. Now pour to them one and a-half pints of white stock or milk and water, very gradually, season to taste, add some slices of white breadcrumb, cut diagonally, re-cover the pan and set it all to cook again for an hour at least, being careful that it never boils the whole time, but just keeps at a gentle simmer; then crush it all through a sieve, allowing it to boil up again if too thin, or adding a little more boiling milk or stock if too thick; add a spoonful or two of cream, and serve. A spoonful of grated gruyère cheese stirred into this soup just at the last, very gradually, stirring all the time, is a great addition, and so is a dash of coralline pepper.
Notes
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