Clear Soup

Ingredients

• 2 carrots
• 1 turnip
• 3 onions
• a head of celery
• a drachm of pounded celery-seed
• a bundle of sweet herbs
• 8 peppercorns
• a dessertspoonful of salt
• the whites of 2 eggs
• 4 teaspoonfuls of cold water
• 3 tablespoonfuls of Liebig’s extract

Method

1. 1

   Bring to a boil, skim carefully, and simmer gently for 6 hours.

2. 2

   Strain through a sieve, cool, remove fat, and sediment.

3. 3

   Pour soup into a clean saucepan, add sliced carrots, turnip, onions, celery, celery-seed, sweet herbs, and peppercorns.

4. 4

   Boil, skim, add salt, simmer for 2 hours.

5. 5

   Strain 2 or 3 times, stir in whisked egg whites mixed with cold water and a little soup, beat into the soup over the fire, whisk till it boils, skim until clear.

6. 6

   Add Liebig’s extract.

Nutrition per serving

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 25. The excerpt below is the record exactly as published.

2 carrots, 1 turnip, 3 onions — all sliced — a head of celery, or \ drachm of pounded celery-seed, tied in muslin, a bundle of sweet herbs, and 8 peppercorns. Bring again to a boil, skim carefully, and add a dessertspoonful of salt, which will assist the scum to rise. Draw to the side of the fire, and simmer gently for 2 hours. Strain 2 or 3 times, and, to clear, stir in when hot the whites of 2 eggs, whisked thoroughly, and mixed with 4 teaspoonfuls of cold water, and afterwards with a little of the soup. Beat this into the soup over the fire, and keep whisking till it boils. Skim carefully till it is quite clear. Add 3 tablespoonfuls of Liebig’s extract

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