Chantilly Soup

Ingredients

• one quart of lentils
• one quart and a half of good broth
• one-third of chicken purée
• salt to taste

Method

1. 1

   Boil lentils in salt water, strain, and pass through a sieve.

2. 2

   Return to pan, add chicken purée and broth, boil, and serve with croutons.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 16. The excerpt below is the record exactly as published.

CHANTILLY SOUP. Take one quart of lentils ; boil tbem in salt water till well done ; strain the water and pass the lentils through a sieve by rubbing ; put the pur^e back to the stewpan ; add in proportion one-third of chicken puree to one quart and a half of good broth, and set to the boil ; stir occasionally to prevent burning, and serve with croiitons or quenelles of chicken. Note. — Lentils must be washed and soaked for at least four hours previous to cooking. 50. GREEN PEA PUR^E SOUP. Boil three pints of green peas in plenty of saltwater; meantime fry in a stewpan, with one ounce and a half of butter, one carrot, half an onion, half a head of celery, and two leeks, all shred fine^ as well as a slice of ham. When these items are nicely browned add one quart of broth, and let the contents boil for half an hour. When the peas are properly cooked strain the water and rub the peas through a sieve in the usual way ; strain also the broth through a fine sieve or cloth, mix the pur6e with it in the stewpan, boil and simmer for a few minutes; then add a piece of sugar and salt to taste

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