Clermont Soup

Ingredients

• six or eight onions
• two ounces of clarified butter
• a quart of good broth
• a little pounded marjoram
• salt to taste
• pepper to taste

Method

1. 1

   Brown onions in butter, then add to broth and boil.

2. 2

   Season with marjoram, salt, and pepper.

3. 3

   Serve with croutons.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 16. The excerpt below is the record exactly as published.

CLERMONT SOUP. Slice six or eight onions, and brown in a stewpan with two ounces of clarified butter; take them out, dry them properly with a cloth, and pour into another stewpan with a quart of good broth; boil for fifteen or twenty minutes ; then add a little pounded marjoram ; salt and pepper to taste, and serve with croiitons on a plate apart 48. POTATO AND CHERVIL FUR^E SOUP. Feel and cut in quarters six large potatoes ; boil them in salt water for five or six minutes, in order to remove all sourness ; strain the water ; pour the potatoes into a stew- pan with one quart of broth, two leeks, and half a head of celery ; boil till the potatoes are quite done ; then pass the whole through a sieve; return the purde to the stewpan, with the remainder of the broth; add some more if re- quired; also a little grated nutmeg, half a pint of cream, an ounce of fresh butter, and a little blanched chervil chopped very fine; set the stewpan on the fire, stir the contents well, in order to dilute and mix the purfe properly with the last-named ingredients ; and when near the boil pour it in a soup-tureen, and serve with crodtons on a plate apart. This soup can be made cheaper by substituting plain water for broth and milk instead of cream. 36 PRACTICAL HOUSEHOLD COOKERY. 441. CHANTILLY SOUP. Take one quart of lentils ; boil tbem in salt water till well done ; strain the water and pass the lentils through a sieve by rubbing ; put the pur^e back to the stewpan ; add in proportion one-third of chicken puree to one quart and a half of good broth, and set to the boil ; stir occasionally to prevent burning, and serve with croiitons or quenelles of chicken. Note. — Lentils must be washed and soaked for at least four hours previous to cooking. 50. GREEN PEA PUR^E SOUP. Boil three pints of green peas in plenty of saltwater; meantime fry in a stewpan, with one ounce and a half of butter, one carrot, half an onion, half a head of celery, and two leeks, all shred fine^ as well as a slice of ham. When these items are nicely browned add one quart of broth, and let the contents boil for half an hour. When the peas are properly cooked strain the water and rub the peas through a sieve in the usual way ; strain also the broth through a fine sieve or cloth, mix the pur6e with it in the stewpan, boil and simmer for a few minutes; then add a piece of sugar and salt to taste

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