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
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

Liaison

butter and flour liaison ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter and flour liaison ↝ Flour, 00 [Cereal Grains and Pasta]
rice ↝ Rice, cooked, NFS [Rice]
tapioca ↝ Tapioca, pearl, dry [Cereal Grains and Pasta]
white bread crumb ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
pure butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
egg-yolks with milk ↝ Egg, yolk only, raw [Eggs and omelets]
egg-yolks with milk ↝ Milk, NFS [Milk, reduced fat]

For serving

croûtons of bread ↝ Bread, vegetable [Yeast breads]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
stock

Instructions (5)

Add the purée and stir without ceasing until the soup comes to the boil.
Skim, if necessary, and serve with crisply fried croûtons of bread.
If using butter and flour liaison, work it into the soup at the indicated period.
Serve Crécy soup with bread cut into dice and fried in butter, or crisped on a buttered tin in the oven after having been soaked in a little of the stock.
Croûtons treated in this way should accompany all vegetable purées.

Original Text

THICK SOUPS AND PURÉES.
adding the purée, and stirring without ceasing till the soup comes to the boil, when it will be found of the proper con-sistency. Skim, if necessary, and serve with crisply fried croûtons of bread.
Instead of the butter and flour liaison, rice or tapioca may be instead of the soup to give it cohesion: a dessertspoonful of either would suffice for the quantity now given. A couple of ounces of white bread crumb cooked with the carrots, &c., will produce the same effect.
To obtain a tasty colour the outside red part of the carrot should alone be used for the purée. When this is done, and tapioca blended with it, the soup is called potage velours.
As in this recipe, so in all receipts for purées it will be found that a liaison of some sort must be used. If it be of melted butter and flour it should be worked into the soup as just described, and at the period indicated. Why ?—well, have you ever noticed a carrot, or pea-soup, which, when sent to table, instead of looking the creamy red, or green purée that you desired, presented the appearance of a thin clear soup, with a deposit of the vegetable pulp at the bottom of each basin—the stock and the pulp not having amalgamated ? This result was caused by the omission of one of the pro-cesses I have described which is necessary to blend the two together.
In French recipes for vegetable purées, the thickening already spoken of made of pure butter, cream, or egg-yolks with milk, is often laid down as explained in the case of potage à la bonne femme, but these liaisons are as a rule too rich for many people, besides being too expensive for ordinary occasions.
Crécy soup should be served with bread cut into dice and fried in butter; or crisped on a buttered tin in the oven after having been soaked in a little of the stock. Croûtons, treated in this way, should accompany all vegetable purées.
Purées of celery, Jerusalem artichokes (Palestine soup), vegetable marrow, onion (white soubise), salsify, celeriac, and turnips, if the stock be kept free from colour, can be served as

Notes

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