Chiffonnade Soup

Ingredients

• 1 qt. of sorrel
• green leaves of a lettuce-head
• 2oz. of butter
• a sliced onion
• | table-spoonful of salt
• 1 teaspoonful of pepper
• 3 pints of white broth
• a handful of peas
• a handful of string beans
• a handful of asparagus-tops
• loz. of butter
• five or six slices of toasted bread

Method

1. 1

   Wash well, drain, and chop up very fine the sorrel and lettuce.

2. 2

   Brown in a saucepan with butter and sliced onion, seasoning with salt and pepper.

3. 3

   Moisten with white broth, add peas, string beans, and asparagus-tops, and boil for three-quarters of an hour with additional butter.

4. 4

   Serve with toasted bread.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 317. The excerpt below is the record exactly as published.

Chiffonnade Soup. — Wash well, drain, and chop up very fine lqt. of sorrel with the green leaves of a lettuce-head. Brown in a saucepan, with 2oz. of butter and a sliced onion, seasoning with | table-spoonful of salt and 1 teaspoonful of pepper. Moisten with 3 pints of white broth, add a handful each of peas, string beans, and asparagus-tops, and boil for three- quarters-of-an-hour with loz. of butter. Serve with five or six slices of toasted bread

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