Make this as you do green-pea soup (No. 13). Slice and
pulp part of the asparagus, put the other part, cut into nice
points and dressed, into the strained soup before serving ; or
SOUFS. S9
substitute fried bread cut into dice. Adding broth to cold
dressed peas, or cut asparagus, heated in broth, will make
a good and economical soup.
22. Soup of Asparagus Tips (Potage aux Pointes
d'Asperges).
Cut a bundle of small green asparagus (sprew) as for an
entremet, blanch them of a line green; cool, and strain
them off, and then lay them out on a napkin ; put them into
the tureen with some fried crusts, dried in the hot-closet, a
little sugar, and the broth as usual. The " Potage aux
Pointes de grosses Asperges" (with the tips of large as-
paragus) is made in the same manner, using the points only,
an inch long, of a bundle of large asparagus, and adding some
chervil, blanched, and a little pepper.
23. Onion Soup (Potage a la Clermont).
Brown a dozen small onions (cut in rings) to a nice golden
tinge, and drain them ;• cook them lightly in broth, and
stew them for twenty minutes in clear broth coloured
with veal jelly-gravy, Avhich is the best material knowm for
colouring soups or sauces. Serve with toasted sippets✪ Onion Soup (Potage a la Clermont) pre-
viously soaked in the tureen.
24. Onion Soup Maigre.
Chop and fry in clarified butter a dozen large onions,
two heads of celery, a large carrot, and a turnip. Pulp the
roots through a tammy, and put them in two quarts of
boiling water thickened with six ounces of butter kneaded up
with potato flour and seasoned with mace and white pej)per.
90 THE THOROUGH GOOD COOK.
The crumb of two penny rolls may be boiled in the water
instead of the potato flour; but it must then be strained.
Add bread sippets fried, and thicken with the beaten yolks of
four eggs✪ Onion Soup Maigre.
25. Benedictine Soup Maigre.
Melt a half-pound of butter very slowly, and add to it
four onions sliced, a head of celery, and a carrot and turnip
cut down. When the vegetables have fried in the butter for
a quarter of an hour, and are browned on all sides, put to
them nearly four quarts of boiling water and a pint and a half
of young peas, with plenty of ground black and Jamaica
pepper. When the vegetables are quite tender, let the soup
stand to clear from the sediment and strain it into a clean
stew-pan. If not yet sufficiently transparent, let it stand
an hour, and turn it carefully over. When it boils, add to
it three onions shredded, or live 3"oung ones ; a head of celery
cut in bits, carrots sliced and cut as wheels or stars, and
turnips scooped the size of pigeons' eggs or turni2:)-radishes.
When the vegetables are done enough without the liquid
getting ropy from their dissolution, the soup is finished.
This, like all vegetable soups, is the better for a spice of
cayenne.
26. Pumpkin Soup Maigre.
Cut your pumpkin into slices, and put it in boiling water
for five minutes, with some salt ; take it out ; pound it to a
pulp, and put it into a saucepan with some melted butter,
with which warm it up. Put into a tureen some crusts of
bread spread with butter and sugar ; add the pumpkin pulp ;
pour in some boiling milk, mix the Avhole, and serve after you
have let it simmer for ten minutes longer✪ Pumpkin Soup Maigre. Or you may make
your pumpkin soup a savoury one with veal stock.
SOUPS. 91
Page 61 · 3 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
Make this as you do green-pea soup (No. 13). Slice and pulp part of the asparagus, put the other part, cut into nice points and dressed, into the strained soup before serving ; or
SOUPS. 59
substitute fried bread cut into dice. Adding broth to cold dressed peas, or cut asparagus, heated in broth, will make a good and economical soup.
22. Soup of Asparagus Tips (Potage aux Pointes d'Asperges).
Cut a bundle of small green asparagus (sprew) as for an entremet, blanch them of a line green; cool, and strain them off, and then lay them out on a napkin ; put them into the tureen with some fried crusts, dried in the hot-closet, a little sugar, and the broth as usual. The " Potage aux Pointes de grosses Asperges" (with the tips of large asparagus) is made in the same manner, using the points only, an inch long, of a bundle of large asparagus, and adding some chervil, blanched, and a little pepper.
23. Onion Soup (Potage a la Clermont).
Brown a dozen small onions (cut in rings) to a nice golden tinge, and drain them ;• cook them lightly in broth, and stew them for twenty minutes in clear broth coloured with veal jelly-gravy, which is the best material known for colouring soups or sauces. Serve with toasted sippets previously soaked in the tureen.
24. Onion Soup Maigre.
Chop and fry in clarified butter a dozen large onions, two heads of celery, a large carrot, and a turnip. Pulp the roots through a tammy, and put them in two quarts of boiling water thickened with six ounces of butter kneaded up with potato flour and seasoned with mace and white pepper.
The crumb of two penny rolls may be boiled in the water instead of the potato flour; but it must then be strained. Add bread sippets fried, and thicken with the beaten yolks of four eggs.
25. Benedictine Soup Maigre.
Melt a half-pound of butter very slowly, and add to it four onions sliced, a head of celery, and a carrot and turnip cut down. When the vegetables have fried in the butter for a quarter of an hour, and are browned on all sides, put to them nearly four quarts of boiling water and a pint and a half of young peas, with plenty of ground black and Jamaica pepper. When the vegetables are quite tender, let the soup stand to clear from the sediment and strain it into a clean stew-pan. If not yet sufficiently transparent, let it stand an hour, and turn it carefully over. When it boils, add to it three onions shredded, or lfive young ones; a head of celery cut in bits, carrots sliced and cut as wheels or stars, and turnips scooped the size of pigeons' eggs or turnip-radishes. When the vegetables are done enough without the liquid getting ropy from their dissolution, the soup is finished.
This, like all vegetable soups, is the better for a spice of cayenne.
26. Pumpkin Soup Maigre.
Cut your pumpkin into slices, and put it in boiling water for five minutes, with some salt ; take it out ; pound it to a pulp, and put it into a saucepan with some melted butter, with which warm it up. Put into a tureen some crusts of bread spread with butter and sugar ; add the pumpkin pulp ; pour in some boiling milk, mix the whole, and serve after you have let it simmer for ten minutes longer. Or you may make your pumpkin soup a savoury one with veal stock.
Records on this page
Onion Soup (Potage a la Clermont)Onion Soup MaigrePumpkin Soup Maigre