Cream Soup of Sorrel

Ingredients

• 2 ounces of butter
• 1 quart of well-washed sorrel
• 3 pints of white broth
• 1 tablespoonful butter
• 1 tablespoonful flour
• 1 teaspoonful salt
• 1/4 teaspoonful pepper
• yolks of 2 eggs
• 1/2 cup of cream

Method

1. 1

   Melt butter in a saucepan, add sorrel, and cook for 10 minutes.

2. 2

   Mash it fine, then add to a saucepan with white broth and cook for 10 minutes.

3. 3

   Melt butter, add flour, stir for a few minutes, then add to the soup.

4. 4

   Season with salt and pepper, cook for 10 minutes, mix in egg yolks with cream, and serve with poached eggs.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 28. The excerpt below is the record exactly as published.

Cream Soup of SorreL— Put 2 ounces of butter in a sauce- pan; add 1 quart of well-washed sorrel; cook 10 minutes; then mash it fine ; place it, with 3 pints of white broth, in a saucepan over the fire and cook 10 minutes; melt 1 tablespoonful butter, add 1 tablespoonful flour, stir for few minutes ; add it to the soup ; season with 1 teaspoonf ul salt, V4 teaspoonful pepper, oook 10 min- SOUPS, IfiTO. 89 ntea ; mix the yolks of 2 eggs with y^ cup of cream, add it to the soup, and serre with poached eggs, allowing 1 egg for each person. Lettuce Cream Soup. — Choose 2 large heads of lettuce, re- moYC the outer leaves, wash the lettuce thoroughly, and cut up fine ; place with 1 tablespoonf ul butter in a saucepan, and put over the fire; cook 10 minutes, stirring constantly; add 3 pints of chicken broth, and cook slowly 1 hour; season to taste with salt and pepper ; then press through a sieve into a clean saucepan, and return the soup to the fire ; melt Ys tablespoonful butter in a sauce> pan, add Ye tablespoonful flour, stir for few minutes, add it to the soup, and cook 10 minutes; add 1 cupful cream and little nutmeg; serve with small squares of toast Potage & Plmp^rlale. — Bemove the breast of a young chicken ; cut the meat into slices, and pound it fine in a mortar with the whites of 2 eggs ; season with Y* teaspoonf ul white pepper, the same of nutmeg, 1 teaspoonf ul salt, add 2 tablespoonf uls whipped cream, mix all well together ; set 1 hour on ice ; then put a tea* spoonful of this forcemeat on a buttered plate, set it for few minutes in the oven ; if the forcemeat is too firm, add a little more cream ; 15 minutes before serving spread the forcemeat, 1 inch in thickness, in a buttered pan, place the pan in a hot oven, cover with buttered paper, and bake 5 minutes ; as soon as the forcemeat is firm to the touch remove it from the oven ; cut it into small round pieces, lay them in the tureen ; add Yt cupful fine-cut boiled carrots, the same of fine-cut boiled white turnips, Ys cupful young green peas pre- viously boiled in water, with a little sugar; pour over 3 pints of boiling chicken broth, and serve. Potage & la Mulligatawney.— Fry in 1 tablespoonful butter, 1 tablespoonful fine-cut or chopped onion, the same of raw smoked ham, and green pepper; cook 5 minutes; then add the fine-out breast of a young chicken, 2 tablespoonf uls fine-cut carrot, the same of white turnip and leeks ; cook and stir 5 minutes ; season with 1 teaspoonf ul salt, Ys teaspoonf ul pepper, 1 even teaspoonful curry ; 40 SOUPS, Etc. cover with 2 quarts chicken broth, prepared from the remaining chicken ; add Vs cupful fine-cut egg-plant, Y^ cupful fine-cut green apple, V4 cup well- washed rice; boil 40 minutes; add , if necessary, more salt, and serve. In case the soup should be too thick, add more broth. Potage ft la CrSme de Biz ft rAUemande.— Wash 1 cup of rice ; place it in a saucepan over the fire, cover with cold water, boil 5 minutes ; drain in a sieve, rinse off with cold water ; put the rice in a saucepan, cover with white bouillon, and boil till soft ; then press it through a sieve into a clean saucepan ; add 2 quarts white bouillon, let it boil slowly 1 hour, removing all the scum that rises ; mix the yolks of 2 eggs with 7^ cup cream, add them to the soup ; season with a little nutmeg, and, if necessary, add more salt; putYs pint cooked green peas with Ys pii^t of boiled asparagus tops in the tureen ; pour the soup over, and serve. Potage ft la Cr6me d'Orge. — Place 4 ounces well-washed pearl barley in a saucepan ; add 2 quarts white bouillon ; cover, and boil slowly 3 hours (if it should get too thick, add more bouillon) ; when done press it through a sieve ; add 3 pints of the same bouil- lon ; let it boil slowly 30 minutes, removing all the scum ; mix 1 cup of cream

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