Green Vegetable Soup

Ingredients

• i pint of shelled peas
• i lb. of spinach
• 2 ozs. of butter
• a dessertspoonful of chopped parsley
• 1 onion
• 3 shallots
• a clove of garlic
• 1 bay leaf
• a sprig of thyme
• a sprig of basil
• 3 pints of any good stock
• 3 eggs
• half a pint of milk

Method

1. 1

   Boil peas and spinach separately, strain, and combine in a saucepan with butter and herbs.

2. 2

   Simmer for 30 minutes.

3. 3

   Beat eggs with milk, add to soup, and serve without boiling.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 20. The excerpt below is the record exactly as published.

Green Vegetable Soup. — Boil i pint of shelled peas until nearly done, and in a separate saucepan boil i lb. of spinach until quite done. Strain off the water in both cases and place them both in a clean saucepan, to which add 2 ozs. of butter, a dessertspoonful of chopped parsley, 1 onion, 3 shallots, and a clove of garlic all chopped very fine, 1 bay leaf, a sprig of thyme and basil, and to this add 3 pints of any good stock — beef-bone stock is very good for the purpose — let the whole simmer gently for half an hour. Beat the yolk of 3 eggs in half a pint of milk

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