Compound Vegetable Purée Soup

Ingredients

• 20 grm. of white haricots
• 20 grm. of green peas
• 4 potatoes
• 4 carrots
• 4 turnips
• 4 white onions
• 4 leeks
• a bouquet of parsley and celery
• 3 litres of soft water
• a pat of butter
• 20 grm. of Carolina rice
• four yolks
• a measure of cream
• 100 grm. of butter

Method

1. 1

   Place all ingredients except rice, yolks, cream, and butter in a pot with water and salt.

2. 2

   Boil until vegetables are done.

3. 3

   Pass through a tammy, simmer to remove rough parts, and moisten with vegetable bouillon.

4. 4

   Boil rice in bouillon, fry sorrel and chervil in butter, and add to soup.

5. 5

   Mix yolks with cream and butter, then combine with the soup.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 120. The excerpt below is the record exactly as published.

Compound Vegetable Purde Soup in France bears the name of the celebrated restaurateur Vuillcmot, whose portrait by Eajon in ‘ The Dictionary of the Kitchen ’ follows that of Dumas, by the same celebrated engraver. The quantity is for twelve persons. Take 20 grm. of white haricots, 20 grm. of green peas, 4 potatoes, 4 carrots, 4 turnips, 4 white onions, 4 leeks, a bouquet of parsley and celery. Place all in an (earthenware) pot, fill in 3 litres of soft water, add salt, a pat of butter, and boil till the vegetables are done. Then pass the vegetables through a tammy, let the puree simmer to throw up the rough parts, which remove, then moisten with the vegetable bouillon. Boil 20 grm. of Carolina rice in some of the bouillon. Also fry some sorrel and chervil in butter, and put them into the soup. Make a binding of four yolks with a measure of cream and 100 grm. of butter

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