THICK SOUPS AND PURÉES

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Yield: 8.0 people
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (19)

For spinach-greening

spinach ↝ Spinach, raw [Vegetables and Vegetable Products]

For purée de pois verts imitation

Groult's farine de petits pois
spinach-greening ↝ Spinach, raw [Vegetables and Vegetable Products]
A pinch of sugar ↝ Sugar, NFS [Sugars and honey]

For purée d'asperges

asparagus ↝ Asparagus, raw [Vegetables and Vegetable Products]
spinach-greening ↝ Spinach, raw [Vegetables and Vegetable Products]

For purée de pois verts

one pint tin of petits pois ↝ Poi [Vegetables and Vegetable Products]
spinach-greening ↝ Spinach, raw [Vegetables and Vegetable Products]
a quart of broth ↝ Soup, broth [Soups, broth-based]

For red vegetable soup (tomato)

tomatoes, whether fresh or preserved ↝ Tomatoes, raw [Tomatoes]

For red vegetable soup (haricot)

red haricots ↝ Cabbage, red, raw [Vegetables and Vegetable Products]

For potage à la Condé

red haricots ↝ Cabbage, red, raw [Vegetables and Vegetable Products]

For potage à la Conti

lentils ↝ Lentils, raw [Legumes and Legume Products]
game stock basis

For purée of chestnuts

chestnuts ↝ Chestnuts [Nuts and seeds]

Other purées

For a series of nice purées

an ordinary domestic stock made of cuisson, scraps, second boilings, &c.

Instructions (12)

All green vegetable purées derive enrichment in appearance by the judicious addition of “spinach-greening” which is, in itself, the liquid obtained from spinach boiled, drained, worked through the sieve, and then squeezed through a piece of muslin.
People can be quite deceived with a soup made with Groult's farine de petits pois when it is coloured with spinach-greening in imitation of purée de pois verts.
A pinch of sugar ought not to be forgotten in making these soups.
In the early summer, when asparagus is plentiful and full of flavour, the opportunity should be taken of giving that excel-lent soup purée d'asperges, which however ranks next, I take it, to the still more artistic consommé aux pointes d'asperges.
Both of these are possible in winter with the French and American tinned asparagus, the desirable pale pistachio-green of the purée being produced with a little spinach-greening.
You can make a capital green purée any day with French beans.
With one pint tin of petits pois (thoughtfully assisted with spinach-greening if the peas have lost colour) you can produce with a quart of broth a very fair purée of green peas for about eight people.
A very inviting-looking soup of bright red colour can be made from tomatoes, whether fresh or preserved, following exactly the receipt for Crécy, and substituting tomatoes for carrots.
Another red vegetable soup of this class is that made with red haricots called potage à la Condé, which must not be confounded with potage à la Conti, i.e., a purée of lentils on a game stock basis.
The purée of chestnuts is a well-known delicacy, whether in the form of soup or as a sauce to accompany white entrées, and especially the turkey.
To this category belong such soups as :—crème d'orge, crème de riz, lait d'amandes, &c.
Using as a basis an ordinary domestic stock made of cuisson, scraps, second boilings, &c., a series of nice purées can be made.

Original Text

THICK SOUPS AND PURÉES.
white soups, and the substitute already described for cream will be found an improvement to all of them.
All green vegetable purées derive enrichment in appearance by the judicious addition of “spinach-greening” which is, in itself, the liquid obtained from spinach boiled, drained, worked through the sieve, and then squeezed through a piece of muslin. People can be quite deceived with a soup made with Groult's farine de petits pois when it is coloured with spinach-greening in imitation of purée de pois verts. A pinch of sugar ought not to be forgotten in making these soups.
In the early summer, when asparagus is plentiful and full of flavour, the opportunity should be taken of giving that excel-lent soup purée d'asperges, which however ranks next, I take it, to the still more artistic consommé aux pointes d'asperges. Both of these are possible in winter with the French and American tinned asparagus, the desirable pale pistachio-green of the purée being produced with a little spinach-greening.
You can make a capital green purée any day with French beans; and with one pint tin of petits pois (thoughtfully assisted with spinach-greening if the peas have lost colour) you can produce with a quart of broth a very fair purée of green peas for about eight people.
A very inviting-looking soup of bright red colour can be made from tomatoes, whether fresh or preserved, following exactly the receipt for Crécy, and substituting tomatoes for carrots. Another red vegetable soup of this class is that made with red haricots called potage à la Condé, which must not be confounded with potage à la Conti, i.e., a purée of lentils on a game stock basis.
The purée of chestnuts is a well-known delicacy, whether in the form of soup or as a sauce to accompany white entrées, and especially the turkey. To this category belong such soups as :—crème d'orge, crème de riz, lait d'amandes, &c.
Using as a basis an ordinary domestic stock made of cuisson, scraps, second boilings, &c., a series of nice purées can be made

Notes

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