Soupe Maigre. No. 4.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

vegetables

three carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
three turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
three heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
three leeks ↝ Leeks [Onions]
six onions ↝ Onions, raw [Vegetables and Vegetable Products]
two cabbage lettuces ↝ Lettuce, raw [Lettuce and lettuce salads]

base

a piece of butter, the size of an egg ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pint of dried or green peas ↝ Blackeye pea, dry [Legumes and Legume Products]
two quarts of water ↝ Water, tap [Tap water]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

thickener

some rice ↝ Rice, cooked, NFS [Rice]

Instructions (5)

Cut three carrots, three turnips, three heads of celery, three leeks, six onions, and two cabbage lettuces in small pieces.
Put them in your stewpan with a piece of butter, the size of an egg, a pint of dried or green peas, and two quarts of water, with a little pepper and salt.
Simmer the whole over the fire till tender.
Rub it through a sieve or tamis.
Add some rice, and let it simmer an hour before you serve it up.

Original Text

Soupe Maigre. No. 4.

Cut three carrots, three turnips, three heads of celery, three leeks, six onions, and two cabbage lettuces in small pieces; put them in your stewpan with a piece of butter, the size of an egg, a pint of dried or green peas, and two quarts of water, with a little pepper and salt. Simmer the whole over the fire till tender; then rub it through a sieve or tamis; add some rice, and let it simmer an hour before you serve it up.

Notes

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