Take three pints of green peas, mature, but not too
old, and let them sweat thoroughly in stock on the fire
Avith a bunch of green onions, parsley, a little mint, and a
quarter of a pound of ham. When done, pound and
moisten them with white stock to about the same con-
sistence as other thick soups. Set this to boil gently for
about twenty minutes at the corner of the stove, and skim
well. When about to serve, colour your soup with a little
parsley — or spinach-green, as dry as you can obtain it, by
squeezing betAveen two napkins. Mix your green with
about two ounces of butter✪ Green Pea Soup (St. Germain), well worked in a cloth, that
no moisture may remain in it : if any wet particles remain
either in the green or the butter, it will cause them to
curdle in the soup instead of producing a smooth opaque
green. Put your green and butter in a round-bottomed
G 2
84 THE THOROUGH GOOD COOK.
basin ; stir tliem witli a Avooden s^Doon, while yon gradually
moisten Avitli soup, till the whole forms one and the same
body. Serve immediately with fried sippets. Green-pea
soup should be velvet-smooth. Just before serving, you
may put into it a few whole peas which have been boiled
separately : but when you do this you must leave out the
sippets.
14. Soup of Brussels Sprouts.
Sort out about fifty Brussels sprouts nearly of a size
and as small as you can get them ; boil them perfectly tender
and green in salt and water, drain them thoroughly on a
napkin, and when you serve the dinner, boil them for five
minutes in two quarts of clear consomme (No. 2) ; add a small
lump of sugar and salt, if required✪ Soup of Brussels Sprouts ; fried crusts of French
roll may be added.
15. Aurora Soup.
This soup can only be made in perfection when the
carrots are young and juicy. Take carrots, the reddest that
can be found, scrape them and Avash them ; then remove
the outside, as far as it is red, and put it into a steAv-pan
AA'ith a quarter of a pound of butter and half a pound of
the lean of good-flavoured ham cut in pieces ; set the
stCAA-pan over a very sIoav fire to soak. When the carrots
are tender, add tAvo quarts of light consomme (No. 2), and
let the Avhole boil for an hour ; then rub it through a
tamm}^ boil the soup again, and if it is too thick, add
more consomme ; skim it carefully, for this soup should be
a clear light red colour ; fry some squares of bread in
clarified butter, and put them into the soup just before
it is served ; season Avith a little cayenne pepper, salt, and
sugar✪ Aurora Soup.
SOUPS, 85
16. Young Carrot Soup.
Scrape and wash a bundle of young carrots, grate off
the red parts only without touching the hearts ; put the
red gratings into a steAV-pan Avith an ounce of fresh butter, a
little lean ham or bacon, an onion, a turnip, and a bunch
of leeks and celery. Sweat the roots gently over a slow
lira, stirring them with a wooden spoon, in order that they
may all take the same colour ; add a sufficient quantity
of stock, and let the whole boil slowly for an hour and
three-quarters; take out the ham and the roots, but strain
the carrots through a sieve ; pound them in a mortar,
return them to their liquor, and rub all through a tammy.
Add some more stock and boil over a quick lire ; when it
boils, set it at the corner of the stove and skim perfectly;
add a pinch of sugar✪ Young Carrot Soup to soften the flavour of the roots.
Page 58 · 4 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take three pints of green peas, mature, but not too old, and let them sweat thoroughly in stock on the fire with a bunch of green onions, parsley, a little mint, and a quarter of a pound of ham. When done, pound and moisten them with white stock to about the same consistence as other thick soups. Set this to boil gently for about twenty minutes at the corner of the stove, and skim well. When about to serve, colour your soup with a little parsley — or spinach-green, as dry as you can obtain it, by squeezing between two napkins. Mix your green with about two ounces of butter, well worked in a cloth, that no moisture may remain in it : if any wet particles remain either in the green or the butter, it will cause them to curdle in the soup instead of producing a smooth opaque green. Put your green and butter in a round-bottomed G 2
basin; stir them with a wooden spoon, while you gradually moisten with soup, till the whole forms one and the same body. Serve immediately with fried sippets. Green-pea soup should be velvet-smooth. Just before serving, you may put into it a few whole peas which have been boiled separately : but when you do this you must leave out the sippets.
14. Soup of Brussels Sprouts.
Sort out about fifty Brussels sprouts nearly of a size and as small as you can get them ; boil them perfectly tender and green in salt and water, drain them thoroughly on a napkin, and when you serve the dinner, boil them for five minutes in two quarts of clear consomme (No. 2) ; add a small lump of sugar and salt, if required ; fried crusts of French roll may be added.
15. Aurora Soup.
This soup can only be made in perfection when the carrots are young and juicy. Take carrots, the reddest that can be found, scrape them and wash them; then remove the outside, as far as it is red, and put it into a stew-pan with a quarter of a pound of butter and half a pound of the lean of good-flavoured ham cut in pieces ; set the stew-pan over a very slow fire to soak. When the carrots are tender, add two quarts of light consomme (No. 2), and let the whole boil for an hour ; then rub it through a tammy, boil the soup again, and if it is too thick, add more consomme ; skim it carefully, for this soup should be a clear light red colour ; fry some squares of bread in clarified butter, and put them into the soup just before it is served ; season with a little cayenne pepper, salt, and sugar.
16. Young Carrot Soup.
Scrape and wash a bundle of young carrots, grate off the red parts only without touching the hearts ; put the red gratings into a stew-pan with an ounce of fresh butter, a little lean ham or bacon, an onion, a turnip, and a bunch of leeks and celery. Sweat the roots gently over a slow fire, stirring them with a wooden spoon, in order that they may all take the same colour ; add a sufficient quantity of stock, and let the whole boil slowly for an hour and three-quarters; take out the ham and the roots, but strain the carrots through a sieve ; pound them in a mortar, return them to their liquor, and rub all through a tammy. Add some more stock and boil over a quick fire ; when it boils, set it at the corner of the stove and skim perfectly; add a pinch of sugar to soften the flavour of the roots.
Records on this page
Green Pea Soup (St. Germain)Soup of Brussels SproutsAurora SoupYoung Carrot Soup