Clear Soup with Noodles (Consomme aux Nouilles)

Ingredients

• 2 pts. clear stock or consomme
• Noodles

Method

1. 1

   Make the noodles as directed in Recipe 1623.

2. 2

   Cook them in boiling salted water for 5 minutes, then drain and let them simmer in light stock for 10 to 15 minutes.

3. 3

   Add them to the hot soup.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 105. The excerpt below is the record exactly as published.

) pts. clear stock or consomme, tea-cupful each of turnip, carrot, and | tea-cupful green peas. | tea-cupful white part of cauliflower cut in sprigs. 1 pt. light stock or water. 1 lump of sugar. cucumber cut in the shape of peas. Prepare the carrot, turnip, and cucumber, and cut out of each, round pieces the shape of peas, Cucumber cut with Pea-shaped Cutter using a special vegetable cutter or scoop for the purpose. Use the red part only of the carrot. Use the white part only of the cauliflower, cutting it in very small sprigs. Cook the vegetables first in light stock or water, putting in the carrot and turnip first, then the cauliflower, cucumber, and green peas according to the different times they will require to cook, and the age of the vegetables. Put the clear stock into another saucepan and bring it to the boil, strain the vegetables when they are ready and add them to it with a lump of sugar. Serve with dry toast cut in shreds. Note. — Other vegetables may be added if washed, such as asparagus points, very small button onions, a young lettuce, a little tarragon and chervil, &c. Probable cost, 2s. Quantity, 2 pints. 126. Julienne Soup (Consomme a la Julienne) £ cupful each of carrot, turnip,onion, leek and celery cut ill shreds. i tea-sp. castor sugar. Prepare the vegetables and cut them in thin strips like little matches, about 1J inches long. 3 pts. consomme or clear soup. 1 small lettuce. 1 oz. fresh butter. Julienne Garnish Use only the red outside part of the carrot, as it will give more colour to the soup. Wash the lettuce and cut it in very fine shreds and not too long. Melt the butter in a stewpan, add all the vegetables except the lettuce, and sprinkle them wdth the sugar. Put the lid on the pan and cook slowly until all the butter is absorbed (about 15 minutes), shaking the pan frequently to prevent browning. This preliminary cooking may be done in the oven. Then add the clear soup and simmer until the vegetables are tender. Add the shred lettuce about 10 minutes before serving, as it does not require long cooking. A few crofttons of bread cut in Julienne shreds, dusted with castor sugar, and lightly browned in the oven, may be served with the soup or put in the soup tureen. Notes. — Other vegetables may be added accord- ing to the season of the year, such as a few fresh green peas, some young French beans cut in shreds, part of a spring cabbage cut in thin shreds, or some asparagus points. Half a dozen leaves of sorrel or spinach cut in shreds might also be added along with or instead of the lettuce, or a few fine leaves of tarragon and chervil. Many cooks boil the vegetables in water for this soup and then add them to the consomme, which of course makes a clearer soup, but this method is not so satisfactory in its results, as the vegetables are entirely lacking in taste. Others again cook them entirely in the clear soup, but this is extrava- gant, as the liquid is reduced unnecessarily. Probable cost, 2s. 6 d. to 3s. Quantity, 3 pints. E 66 COOKERY FOR EVERY HOUSEHOLD 127. Macedoine Soup (Consomme h, la Macedoine) Prepare in the same way as clear soup a la jardiniere, cuttingthe vegetables in any fancyshapes with small cutters. Fancy Cutters for Vegetables 128. Clear Soup with Noodles (Consomme aux Nouilles)

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