Cheese Soup

Ingredients

• Eight tablespoonfuls of grated dry Cheddar Cheese
• Four tablespoonfuls of Breadcrumbs
• One and a half ounces of Butter
• Four ounces of Onions
• One quart of Water
• Twelve black Peppercorns
• One spot of Parisian Essence

Method

1. 1

   Slice onions, boil in cold water, drain, mince, and fry in butter until brown.

2. 2

   Add boiling water and pepper in muslin, boil, and simmer for 30 minutes.

3. 3

   Mix breadcrumbs and cheese in a tureen.

4. 4

   Remove peppercorns from soup, add Parisian Essence, boil, and pour over cheese.

5. 5

   Let sit before serving.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 11. The excerpt below is the record exactly as published.

Cheese Soup. Ingredients . Eight tablespoonfuls of grated dry Cheddar Cheese. Four tablespoonfuls of Bread- crumbs. One and a half ounces of Butter. Four ounces of Onions. One quart of Water. One spot of Parisian Essence. Peppercorns. Twelve black Slice the onions and throw them into a saucepan of cold water, let them boil up very quickly, then drain them and mince them finely and fry them in the butter ; they must be a nice rich brown, but must not on any account burn. Now add the water, which must be boiling, and the pepper tied loosely on a bit of muslin ; let them boil up quickly and simmer for half an hour. Mix the bread-crumbs and cheese and put them at the bottom of a warm soup tureen. Remove the muslin containing the peppercorns from the soup, and squeeze well to extract all the flavour. Add a spot of Parisian Essence. Boil up again and pour over the breadcrumbs and cheese in the tureen, stirring all the time the soup is being poured in. Let the tureen remain one minute before the fire, and if any skin forms on the top it should be removed carefully before serving ; this, how- SOUPS AND PUREES 7 ever, should be done very quickly as the soup must be served very hot. Parisian Essence is simply burnt sugar, which is sold under that name at all grocers ; it is much more convenient and economical than a home- made preparation. (See “ Hints on Cooking.”) 11. Cucumber Puree. Ingredients. Two large Cucumbers. One quart of Milk. One ounce of Butter. One and a half ounces of Flour. One tablespoonful of grated Onion. One tablespoonful of Cream. Pepper to taste. Peel and cut the cucumber into two-inch lengths (remove the seeds if old cucumbers are used). Put the milk into a double saucepan and bring it to the boil, then add the cucumber and let it cook for twenty minutes ; add the onion, pepper, and butter. Mix the flour to a smooth paste in a little cold water ; add this and allow all to boil for ten minutes, stirring all the time. Let it stand for a few minutes, add the cream, and serve with fried croutons. 12. Leek Soup (White). Ingredients. Four Leeks. One quart of Milk. One ounce of Butter. Twelve white Peppercorns. One tablespoonful of white Roux, or a dessertspoonful of Corn Flour. Four Cloves. Prepare the leeks exactly as in the following recipe until the frying in the butter, when they must not be allowed to get brown, only a light yellow. Then add 8 THE APSLEY COOKERY BOOK them to the milk, which must have been heating on the stove, with the white peppercorns tied loosely in muslin. Let them boil up, and then simmer for an hour. Re- move the cloves and peppercorns. Thicken with either the white roux or the com flour. If the corn flour is used it must be first mixed smoothly with a little cold milk. (See “ Hints on Cooking.”) Let it boil up, and serve with toasted bread cut in dice. 13. Leek Soup (Brown). Ingp'edients. Four Leeks. One quart of Water. Eight tablespoonfuls of grated dry Cheddar Cheese. One and a half ounces of Butter. One spot of Parisian Essence. Twelve black Peppercorns

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