Herb Soup

Ingredients

• a handful each of chervil
• parsley
• spinach
• sorrel
• half a dozen young cabbage lettuces
• four ounces of butter
• two or three sliced carrots
• three quarts of clear soup
• the yolks of three eggs
• half a pint of milk

Method

1. 1

   Wash, drain, and shred herbs.

2. 2

   Steam with butter and carrots for half an hour.

3. 3

   Add clear soup and simmer for 20 minutes.

4. 4

   Strain, beat yolks with milk, and stir in just before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 713. The excerpt below is the record exactly as published.

Herb Soup. — Take a handful each of chervil, parsley, spinach, and sorrel, and half a dozen young cabbage lettuces. Wash, drain, and shred them finely, and put them into a stewpan, with four ounces of butter, two or three sliced carrots, and a little pepper and salt. Let them steam for half an hour, shaking the pan occasionally to prevent burning. Pour in three quarts of clear soup, and simmer for twenty minutes. Add a little grated nutmeg. Strain the soup, beat the yolks of three eggs with half a pint of milk

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