Cream Soup

Ingredients

• half a gill of carrot
• half a gill of cucumber
• one quart of milk
• half a pound of butter beans
• a large sliced onion
• half a carrot
• an ounce of parsley
• a bunch of sweet herbs
• a teaspoonful of salt
• some pepper
• an ounce of flour
• two ounces of butter
• a couple of eggs
• half a pint of cream
• a teaspoonful of castor sugar
• a spoonful of chopped tarragon

Method

1. 1

   Shape carrot and cucumber, cook until tender.

2. 2

   Boil milk with butter beans, onion, carrot, parsley, herbs, salt, and pepper.

3. 3

   Pass through a sieve, add flour and butter, stir until thick.

4. 4

   Whip eggs in cream, stir into soup, add sugar, cooked vegetables, and tarragon.

5. 5

   Heat and serve with fried crotons.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 264. The excerpt below is the record exactly as published.

Cream Soup. With a round cutter about the size of a pea, shape half a gill each of carrot and cucumber. Cook these in boiling water till quite tender, but not too soft. Boil one quart of milk with half a pound of butter beans previously soaked for six or eight hours, a large sliced onion, half a carrot, an ounce of parsley, a bunch of sweet herbs, a teaspoonful of salt, and some pepper. When well boiled pass through a sieve into a clean pot. Add an ounce of flour, two ounces of butter well kneaded before putting it in, and stir until it thickens ; then whip a couple of eggs in half a pint of cream, which stir into the soup, along with a teaspoonful of castor sugar, being careful to bring it just to the boil and no more, 661 BANQUETS OF THE NATIONS otherwise it will curdle. Now add the cooked veget- ables and a spoonful of chopped tarragon

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