Autumn Soup

Ingredients

• four cabbage-lettuces
• one cos ditto
• a handful of sorrel
• a little tarragon
• a little chervil
• two ounces of butter
• two tablespoonfuls of flour
• three quarts of stock
• a quart of young and fresh green peas
• a teaspoonful of salt
• two of sugar

Method

1. 1

   Wash and drain the vegetables, then put them in a stewpan with sliced cucumbers and butter.

2. 2

   Cook over brisk fire until little liquid remains.

3. 3

   Add flour, stir well, then pour in stock and add peas.

4. 4

   Boil for half an hour and season.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 9. The excerpt below is the record exactly as published.

Autumn Soup. Cut up four cabbage-lettuces, one cos ditto, a handful of sorrel, and a little tarragon and chervil; when well washed and drained put them into a stewpan, with two cucumbers finely sliced, and two ounces of butter, place them over a brisk fire, stirring occasionally, until very little liquid remains; then add two tablespoonfuls of flour, stirring it well in; then pour over three quarts of stock, adding a quart of young and fresh green peas; half an hour's boiling will suffice for this delicious soup, and the flavor of the vegetables will be fully preserved; season with a teaspoonful of salt, and two of sugar

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