Farmer's Soup (Fermiere)

Ingredients

• two ounces of butter
• a large onion
• two leeks
• six clean cabbage leaves
• one branch of celery
• one large tablespoonful of flour
• four quarts of water
• four large raw potatoes

Method

1. 1

   Chop the onion, slice the leeks, and shred the cabbage.

2. 2

   Fry these slowly for five minutes.

3. 3

   Add celery, then flour, and pour in water.

4. 4

   Bring to a boil, skim, and add sliced potatoes.

5. 5

   Boil slowly for one hour, then strain, season, and return to boil before serving.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 13. The excerpt below is the record exactly as published.

two ounces of butter. When butter is dissolved add one large tablespoonful of flour and pour the peas and liquor into same. Add three large tablespoonfuls of Mirepoix, allow to simmer for half an hour. Then pass through very fine strainer or hair-sieve, place back into stewpan, add half a leaf of fresh mint, one tablespoonful of sugar, small piece of fresh butter, bring to boil quickly, stirring briskly the while, otherwise the mixture will burn. This produces a nice smooth full-flavored soup, commonly called St. Germain. Common and Cheap Vegetable Soups in Variety. A delicacy for households where economy has to be studied. Farmer's Soup (known in France as Fermiere). Take two ounces of butter, chop finely a large onion, slice thinly two leeks, shred finely six clean cabbage leaves, fry these slowly for five minutes to heat but not to color. Now add one branch of celery if in season. Take stewpan off fire and put one large tablespoonful of flour therein. Pour on this four quarts of water, place on fire and bring quickly to boil. Skim and add four large raw potatoes

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