Consomme Paysanne

Ingredients

• 2 quarts of clear soup
• 3 carrots
• 3 turnips
• 1 onion
• half small cabbage
• 3 oz. butter
• a handful of sorrel
• a few sprigs of chervil
• a handful of slightly-toasted sippets of bread
• salt
• pepper
• a pinch of sugar

Method

1. 1

   Wash the vegetables, scrape the carrots, peel the turnips and onion.

2. 2

   Cut these into thin slices, stamp out in rounds about an inch in diameter.

3. 3

   Cut the cabbage-leaves in a similar way.

4. 4

   Put the butter in a stewpan, add the vegetables except for sorrel and chervil.

5. 5

   Fry a few minutes, season with pepper, salt, and sugar, pour off the butter and add a quart of water.

6. 6

   Shred the sorrel and chervil, and add it after the above has simmered for about half an hour.

7. 7

   Pour in the clear soup, boil up, skim, and simmer for another twenty minutes.

8. 8

   Put the toasted bread sippets in a soup-tureen, pour over the soup when ready, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 102. The excerpt below is the record exactly as published.

Consomme JPaysanne — For 2 quarts of clear soup {No. 94) : 3 carrots, 3 turnips, 1 onion, ^ small cabbage, 3 oz. butter,, a handful of sorrel, a feiv sprigs of chervil, a handful of slightly- toasted sippets of bread, salt, pepper, a pinch of sugar

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