Vegetable Soup. No. 3.

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 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Boil a quantity of dried peas (split peas), or haricots, (lentils) in common water till they are quite tender.
  2. Gradually pass the boiled peas/haricots through a sieve with distilled water, working the mixture with a wooden spoon, to make a puré.
  3. Make the puré sufficiently liquid with distilled water to bear boiling down.
  4. Cut a good quantity of fresh vegetables (carrots, lettuces, turnips, celery, spinach, onions) into fine shreds.
  5. Blanch the shredded vegetables in common boiling water for three or four minutes.
  6. Take the blanched vegetables out with a strainer and add them to the puré.
  7. Mix the vegetables with the puré.
  8. Set the whole mixture to boil gently at the fire for at least two hours.
  9. Season the soup to the taste with pepper and salt a few minutes before taking it from the fire.
  10. Stir the soup very frequently while it is boiling gently at the fire to prevent it from sticking to the side of the pan and acquiring a burnt taste.
Original Text
Vegetable Soup. No. 3. Let a quantity of dried peas (split peas), or haricots, (lentils) be boiled in common water till they are quite tender; let them then be gradually passed through a sieve with distilled water, working the mixture with a wooden spoon, to make what the French call a puré: and let it be made sufficiently liquid with distilled water to bear boiling down. Then let a good quantity of fresh vegetables, of any or all kinds in their season, especially carrots, lettuces, turnips, celery, spinach, with always a few onions, be cut into fine shreds, and put it into common boiling[53] water for three or four minutes to blanch; let them then be taken out with a strainer, added to and mixed with the puré, and the whole set to boil gently at the fire for at least two hours. A few minutes before taking the soup from the fire, let it be seasoned to the taste with pepper and salt. The soup, when boiling gently at the fire, should be very frequently stirred, to prevent its sticking to the side of the pan, and acquiring a burnt taste.
Notes
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