Leek Soup

Ingredients

• 6 Leeks.
• 1 French Roll.
• a quarter of a pound of sliced potatoes.

Method

1. 1

   Trim and wash leeks, cut into pieces, and cook in butter until light brown.

2. 2

   Add warm water, season, and simmer.

3. 3

   Serve with sliced French roll and a milk liaison.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 45. The excerpt below is the record exactly as published.

a French Roll. Soups. IOI spoon to prevent them discolouring or turning. 9. Take a pint and a half of white stock and put it in another stewpan and place it over the fire to boil. 10. Make a liaison; (a) Put the yolks of three eggs into a basin and beat them well; (b) Stir in one gill of vream, and well mix. 11. Bring to the boil, and well skim. 12. Pour the stock into the stewpan which contains the vegetables. 13. Boil gently for ten minutes. 14. Remove the stewpan to the side of the fire. 15. Cut the crust off a stale French roll. 16. Cut the crust of the roll into small pieces or fancy shapes. 17. Put the crust on a tin in the oven to dry for a minute or two. 18. Now the stock has cooled a little, pour the liaison into it through a hair sieve, stirring the soup all the time. 19. Put them into a hot soup-tureen, and pour the soup over them. Precautions. — Great care must be taken to pre- vent the vegetables discolouring or burning, and the soup must not boil after adding the liaison, SOUP MAIGRE. TO MAKE TWO QUARTS. Ingredients. 3 Turnips. 3 Carrots. Celery. 3 Onions. 1 \ oz. of Butter. f pint of Green Peas. 1. Melt slowly in a clean stewpan about one and a half ounces of butter. 2. Add two onions, a quarter of a head of celery, two small carrots, and two turnips, all coarsely shredded. 3. Stew the vegetables in the butter for fifteen or twenty minutes until they are nicely browned. 4. Stir frequently with a wooden spoon to prevent burning. 5. Add four pints of 102 Buck-master' s Cookery. boiling water, and, if at the proper season, three- quarters of a pint of green peas and six white pepper- corns. 6. When the vegetables are quite tender let the soup stand for a few minutes to clear. 7. Strain into another stewpan. 8. Boil and add an onion, quarter of head of celery, a carrot and a turnip cut into fillets, or into wheels or into stars, with a vege- \ Uble cutter. When these vegetables are sufficiently cooked, the soup is ready. If necessary, season with pepper and salt. A liaison is an improvement. Precautions. — Cleanliness, tender vegetables, and good butter are essential. Stir occasionally to prevent burning. VEGETABLE MARROW SOUP. TO MAKE TWO QUARTS. Ingredients. 5 Vegetable Marrows. Stock. 1. Take five young vegetable marrows, about six inches in length, the green variety is best. 2. Pare and remove the seeds. 3. Cut into small pieces of an equal size. 4. Boil in about four pints of stock. 5. When sufficiently soft strain through a sieve into another stewpan. 6. Make the marrows into a puree and return it to the stock. 7. Boil separately half a pint of cream. 8. Add it to the soup. 9. Thoroughly mix and serve. A milk and egg liaison may be used instead of cream. Precautions. — Take care to remove all the seeds. Soups. 1 03 LEEK SOUP. TO MAKE ONE QUART. ' Ingredients. 6 Leeks. I French Roll. Potatoes. 1. Trim and wash six leeks, weighing altogether about six or seven ounces. 2. Cut them into pieces an inch long, and half an inch thick. 3. Put a little butter into a stewpan. 4. Add the leeks and cook till they are of a light brown colour. 5. Add one quart of warm water, a pinch of pepper and salt. 6. Let them come to the boil. 7. Simmer for about twenty minutes. 8. Cut a French roll into slices a quarter of an inch thick. 9. Divide each into four parts, and put into the tureen. Prepare a milk liaison , add it to the soup and then serve. To convert this into a potato and leek soup add, after pepper and salt, a quarter of a pound of sliced potatoes

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