Soupe Maigre. No. 5.

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 13 days ago
Not a recipe: No

Ingredients (10)

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]
a piece of butter about 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]
some rice ↝ Rice, cooked, NFS [Rice]

Instructions (5)

Cut all vegetables in small pieces.
Put them in your stewpan, with a piece of butter about the size of an egg, and a pint of dried or green peas, and two quarts of water.
Simmer them over the fire till tender.
Rub through a sieve or tamis.
Add some rice, and let it simmer an hour before you serve it up.

Original Text

Soupe Maigre. No. 5.

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

Notes

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