American Soup

Ingredients

• Red lentils 1/2 lb.
• Brown stock 1 1/2 pints.
• Carrot 1 small.
• Turnip 1
• Onion 1
• Leek 1/2 a small.
• Herbs 1 bunch.
• Peppercorns 4.
• Cloves 2.
• Milk 1/2 pint.
• Flour 1 oz.
• Butter 1 oz.
• Seasoning.

Method

1. 1

   Put the lentils into a saucepan with the stock, bring it gently to the boil, skim it well.

2. 2

   Add the vegetables (sliced), herbs, and spices.

3. 3

   Simmer gently until quite tender.

4. 4

   Rub through a hair sieve.

5. 5

   Add to the Lentil Purée a Tomato Purée; mix these gradually with a sauce made of the flour, butter, and milk, which must be previously well boiled.

6. 6

   Re-heat the soup, and it is then ready to serve.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 13. The excerpt below is the record exactly as published.

American Soup. Red lentils . ... iib. Brown stock i\ pints. Carrot I small. Turnip . ... I ,, Onion I. Leek 1^ a small. Herbs I bunch. Peppercorns . ... 4. Cloves 2. Milk . ... J pint. Flour . ... 1 oz. Butter I oz. Seasoning. Put the lentils into a saucepan with the stock, bring it gently to the boil, skim it well. Add the vegetables (sliced), herbs, and spices. Simmer gently until quite tender. Rub through a hair sieve. Add to the Lentil Pur6e a Tomato Puree ; mix these gradually with a sauce made of the flour, butter, and milk, which must be previously well boiled. Re-heat the soup, and it is then ready to serve. 35 Tomato Puree. Stew the following ingredients together, and rub them through a hair sieve : — Tomatoes i lb. (sHced.) Shallot I. Raw ham 2 oz. (cut into dice. ) Peppercorns 6. If the Lentil Puree has reduced too much, add a little more stock to thin it. Puree de Lentilles a L'Allemande. German lentils ^ lb. White stock 2 pints. Celery |^ a head. Onion 2. Turnip i. White peppercorns 6. Mace I blade. Bay leaves i. Parsley i sprig. Thyme i ,, Butter I oz. Rice-flour i oz. Milk I gill. Cream i Yolks of eggs 2. Simmer the lentils till quite tender in the stock, adding the vegetables (sliced), herbs, and spices. Pass through a hair sieve. Thicken with the rice-flour, butter, and milk. Have ready the yolks well beaten, pour on them the warm cream; thicken, but do not boil; pour into the tureen, and add the Lentil Puree, seasoned to taste. Time to cook the lentils, about two hours. Tapioca Cream Soup. Good-flavoured white stock I J pints. Tapioca (crushed) i oz. Cream i gill. Yolks of eggs 2. 36 Sprinkle the tapioca in the stock when boiling-, stir often, simmer until the tapioca becomes transparent. Warm the cream, mix it with the yolks, add the stock (not boiling), stirring well all the time. Re-heat, taking care the soup does not boil or the eggs will curdle. Season to taste. Leicester Soup. Gravy beef Ox kidney 1 lb. 1 '1^^^^- Second stock or water ... I quart. Carrot I small. Turnip 1 err,o11 T ^"^^ ^ smalK 1 ^ l^large piece Onion

Cook this with the app: pantry check, scaling, and the assistant.