French Vegetable Soup

Ingredients

• 5 Small Carrots
• 3 Turnips
• 2 Ozs. Butter
• i Gill Cream
• 3 Small Leeks
• 1 Pint Peas
• 2 Eggs (Yolks only)
• 4 Quarts Stock

Method

1. 1

   Cut carrots and turnips into small pieces; slice the onions and the leeks; add all with the peas (which must be previously soaked for two or three hours in cold water) to the stock; boil slowly for three hours and a half; add butter; strain through a sieve; boil again for five minutes; beat yolks of eggs and put in tureen with the cream; pour in gradually the soup.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 1. The excerpt below is the record exactly as published.

FRENCH VEGETABLE SOUP. Ingredients. 5 Small Carrots. 3 Turnips. 2 Ozs. Butter, i Gill Cream. 3 Small Leeks. 1 Pint Peas. 2 Eggs (Yolks only). 4 Quarts Stock

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