Soupe Santé, or Wholesome Soup

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 (18)

Soup Base

beef and veal cut in thin slices ↝ Beef, ground, raw [Ground beef]
veal cut in thin slices ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
sliced turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
bacon ↝ Beef, bacon, cooked [Bacon]
thyme ↝ Thyme, fresh [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
a head or two of celery ↝ Celery, raw [Vegetables and Vegetable Products]
the above stock

Vegetables for Soup

celery ↝ Celery, raw [Vegetables and Vegetable Products]
endive ↝ Endive, raw [Vegetables and Vegetable Products]
sorrel ↝ Chard, raw [Other dark green vegetables]
a little chervil ↝ Parsley, raw [Not included in a food category]
spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
a piece of leek ↝ Leeks [Onions]
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Garnish/Thickener

French rolls ↝ Rolls, french [Baked Products]

Instructions (6)

Take beef and veal cut in thin slices; put sliced turnips, carrots, onions, bacon, in the bottom of your stewpan; lay your meat upon these, and over it some thin thyme, parsley, a head or two of celery.
Cover the whole down; set it over a charcoal fire; draw it down till it sticks to the bottom; then fill up with the above stock.
Let it boil slowly till the goodness is extracted from your meat; then strain it off.
Cut and wash some celery, endive, sorrel, a little chervil, spinach, and a piece of leek; put these in a stewpan, with a bit of butter.
Stew till tender, then put this in your soup; give it a boil up together, and skim the fat off.
Cut off the crust of French rolls; dry and soak them in some of your soup; put them into it, and serve your soup.

Original Text

Soupe Santé, or Wholesome Soup.

Take beef and veal cut in thin slices; put sliced turnips, carrots, onions, bacon, in the bottom of your stewpan; lay your meat upon these, and over it some thin thyme, parsley, a head or two of celery. Cover the whole down; set it over a charcoal fire; draw it down till it sticks to the bottom; then fill up with the above stock. Let it boil slowly till the goodness is extracted from your meat; then strain it off. Cut and wash some celery, endive, sorrel, a little chervil, spinach, and a piece of leek; put these in a stewpan, with a bit of butter. Stew till tender, then put this in your soup; give it a boil up together, and skim the fat off. Cut off the crust of French rolls; dry and soak them in some of your soup; put them into it, and serve your soup.

Notes

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