Cream Soup à la Printanier

Ingredients

• Procure a small shank of veal
• y, pound raw lean ham
• 10 young carrots
• 4 young white turnips
• 1 onion
• 1 quart of fresh green peas
• 4 sprigs of parsley
• 1 teaspoonf ul salt
• 1 tablespoonful butter
• 1 tablespoonful fiour
• y^ pint cream
• a little nutmeg

Method

1. 1

   Place veal and ham in a kettle, cover with water, add salt, and boil for 2 hours.

2. 2

   Prepare vegetables and cook separately.

3. 3

   Combine all, add cream and seasonings, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 26. The excerpt below is the record exactly as published.

Cream Soup h, la Printanier. — Procure a small shank of veal, costing about 15 cents, y, pound raw lean ham, 10 young carrots, 4 young white turnips, 1 onion, 1 quart of fresh green peas, and 4 sprigs of parsley ; place the meat in a soup kettle, add the ham, and cover with cold water ; add 1 teaspoonf ul salt, set it over the fire ; as soon as it boils add 1 onion and a bouquet, and boil 2 hours ; clean, wash, and cut the carrots and turnips into slices, then lay several pieces over one another and cut them into fine strips ; place them in a small saucepan, cover with boiling water, add 7^ tea- spoonful sugar, a little butter, and cook until tender ; shell the peas, and put the shells of the peas in the soup kettle with the meat ; place the peas in a saucepan, cover with boiling water; add y^ teaspoonf ul salt, and cook till soft; then drain, and press the peaa through a sieve; melt 1 tablespoonful butter in a small sauce- pan, add 1 tablespoonful fiour, cook and stir 3 minutes ; add y^ pint cream, season with salt and a little nutmeg

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