Chickory Soup

Ingredients

• four heads of chickory
• two ounces of butter
• two ounces of flour
• pepper
• salt
• a quart of white stock
• a cupful of boiling milk
• the yolks of two eggs
• half a cupful of milk

Method

1. 1

   Boil chickory until half cooked, then mince.

2. 2

   Mix with flour, butter, pepper, salt, and stock.

3. 3

   Cook for an hour.

4. 4

   Beat egg yolks with milk, add to soup off the boil, and strain.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 15. The excerpt below is the record exactly as published.

Chickory Soup. Trim four heads of chickory, boil until half cooked, then drain and mince very finely. Mix well with this two ounces each of flour and butter and a sprinkling of pepper, salt and mace. Next place the mixture in a saucepan with a quart of white stock and a cupful of boiling milk. Cook carefully for an hour. Now beat the yolks of two eggs in half a cupful of milk, add to the soup as soon it has gone off the boil, and strain the whole through a fine sieve. Serve as quickly as possible. Watercress Soup. Take two or three good handfuls of tender shoots of water- cress, thoroughly wash and drain from all superfluous moisture. If the sprigs are at all long break them up. Place in an enam- eled saucepan with a quart of good white stock and simmer until the watercress is almost dissolved. Then thicken with a little flour and add a small cupful of good cream or a little butter and serve with sippets of toast. Onion Broth. Slice six parboiled onions and fry lightly in an ounce of butter with a little parsley and pepper and salt. Add them to a quart of white stock — chicken broth or fish stock is preferable — with one and a half tablespoonfuls of flour, and then stir in a pint of hot milk. Press the whole through a cloth or sieve and serve as hot as possible. Small slices of toast should be served with the soup. Onion and Cheese Soup. Fry four sliced onions in butter and add them to a quart of strong clear stock very hot. Pour this into an earthen- ware cooking pot and float on the surface some small rounds of toast, each thickly sprinkled with grated Parmesan cheese. Serve in the cooking pot as hot as possible. In Italy this soup is usually served in small bowls instead of in soup plates. Leek Soup. Cut off the green tops from a large bunch of leeks and slice the rest. Fry in two ounces of butter, and add a pint of STANDARD COOKERY. 17 white stock and a pint of hot milk, with which two ounces of flour

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