Chantilly Soup

Ingredients

• li- pint of Green Peas
• Parsley
• 2 Onions
• I Cucumber
• Mint
• 2 quarts of Stock

Method

1. 1

   Put into a three-quart stewpan one pint and a half of green peas, a small bunch of parsley, and a small bunch of mint with two finely-shredded onions, and a small cucumber, peeled and cut into thin slices.

2. 2

   Add sufficient water to cover the vegetables.

3. 3

   Boil with a teaspoonful of pounded loaf-sugar till they are soft enough to pass through a tammy sieve.

4. 4

   Strain over a colander.

5. 5

   Make a puree of the vegetables.

6. 6

   Stir the puree into three or four pints of stock, but do not boil after adding it or you spoil the colour of the soup.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 44. The excerpt below is the record exactly as published.

CHANTILLY SOUP. TO MAKE TWO QUARTS. Ingredients. li- pint of Green Peas. Parsley. 2 Onions. I Cucumber. Mint. 2 quarts of Stock

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