Flemish Soup

Ingredients

• Slice six onions
• cut six heads of celery
• slice about twelve potatoes
• about a quarter of a pound of butter
• two ounces of ham
• half a pint of cream
• a mixture of four yolks of eggs

Method

1. 1

   Sauté onions, celery, and potatoes in butter and ham.

2. 2

   Add broth and boil until potatoes dissolve.

3. 3

   Rub through a tammy with soaked bread, add cream and yolks, and finish with fresh butter before serving.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 84. The excerpt below is the record exactly as published.

Flemish Soup. Slice six onions, cut six heads of celery into small pieces, and shce about twelve potatoes. Put about a quarter of a pound of butter with two ounces of ham into a stewpan, with a little Avhite stock ; set it to stew sloAvly for half an hour ; then fill up with broth ; let it boil on gently half an hour more, or until the potatoes are dissolved ; then rub it through a tammy with the crumb of half a French roll soaked in the broth, and add half a pint of cream that has been boiled, and a mixture of four yolks of eggs

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