Meagre Soup (Soupe Maigre)

Ingredients

• five or six handfuls of common sorrel
• two large lettuces
• a small bunch of chervil
• two or three sprigs of parsley
• a good lump of butter
• a bay-leaf
• a sprig of thyme
• pepper
• salt

Method

1. 1

   Wash all green vegetables and throw them into cold water.

2. 2

   Shred the sorrel, lettuces, chervil, and parsley very fine.

3. 3

   Slice and chop onions, carrots, and leeks finely.

4. 4

   Fry the vegetables in butter until lightly browned, then add to a saucepan with boiling water, bay-leaf, thyme, and butter.

5. 5

   Season with pepper and salt.

6. 6

   Stir occasionally to prevent sticking.

7. 7

   When cooked, press through a sieve.

8. 8

   If needed, add more water and boil again before serving.

9. 9

   Thicken with bread or boiled potatoes if desired.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 413. The excerpt below is the record exactly as published.

Meagre Soup ( Soupe Maigre.) — Wash thoroughly all green vegeta- bles and throw them into cold water. The proportions of each must depend very much upon what you can get. The soup, when finished, should be of the thickness of ordinary pea soup. Take five or six handfuls of common sorrel, two large lettuces from which the withered leaves only have been removed, a small bunch of chervil, and two or three sprigs of parsley. Shred all these very fine. Slice and chop onions, carrots, and leeks very fine. Fry the vegetables till lightly browned in butter, put them into a saucepan with boiling water, and add a bay-leaf, a sprig of thyme, and a good lump of butter. Season with pepper and salt

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