Cressy Soup

Ingredients

• Take a handful of spinach
• a smaller handful of sorrel
• 3 good-sized onions
• some young carrots
• a very few turnips
• Put into a stewpan a good slice of ham
• 41b. of butter
• a pint of green peas
• four cloves tied in a faggot of herbs

Method

1. 1

   Blanch spinach, sorrel, onions, carrots, and turnips in boiling water.

2. 2

   In a stewpan, add ham, butter, celery, cucumbers, and blanched vegetables.

3. 3

   Stew for two hours, add broth and herbs, rub through a tammy, season to taste.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 4. The excerpt below is the record exactly as published.

Cressy Soup. Take a handful of spinach, a smaller handful of sorrel, 3 good-sized onions, some young carrots, and a very few turnips. Blanch them in a pan of boiling water for a few minutes. Put into a stew- pan a good slice of ham and 41b. of butter, some celery, a few cucumbers, or cucumber parings if the cucumbers are wanted for stewing. Then add the vegetables that are blanched to the ham and the rest of the things with a pint of green peas. Let them all stew together for two hours. Add a little plain beef or mutton broth to the vegetables that are blanched, such broth as meat is boiled in, not stock, as that will spoil the taste of the vegetables. Also four cloves tied in a faggot of herbs

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