Milk of Almonds Soupe Maigre

Ingredients

• 12 ozs. of rice
• one quart of fresh milk
• a pinch of salt
• a pinch of sugar
• ½ lb. of sweet almonds
• about eight or ten bitter almonds
• enough milk to enable the mixture to pass through the tamis
• 2 ozs. butter

Method

1. 1

   Blanch rice and simmer with milk, salt, and sugar for one hour.

2. 2

   Blanch and pound almonds, dilute with milk, mix with rice milk, and serve warm.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 41. The excerpt below is the record exactly as published.

Milk of Almonds Soupe Maigre. Blanch 12 ozs. of rice and put in a bain-marie or milk saucepan with one quart of fresh milk, a pinch of salt and a pinch of sugar ; let it simmer for one hour. Blanch and skin f lb. of sweet almonds and about eight or ten bitter almonds, and pound them in a mortar, with just a spoonful or two of milk to pre- vent their turning to oil ; then dilute with enough milk to enable the mixture to pass through the tamis. Mix the almond milk with the rice m.ilk, stir together and serve. Add sugar to taste, if sugar is liked. The rice milk must be hot enough to bear the cold almond milk, and the soup to be warm. Soupe Maigre. To 2 quarts of water put a quart of dry peas, 2 large onions, one head of celery, a carrot, 2 turnips, a handful of spinach, and a sprig of mint. Stew all till quite soft ; strain and pass through a sieve. Put 96 SOUPE MAIGRE. the pulp and water back into the stewpan, with a lettuce sliced, a small piece of butter, and two or three lumps of sugar. Put it on a quick fire again for ten minutes or so. If a bad colour, add a little spinach juice. Some small asparagus chopped is an improve- ment. Summer Soupe Maigre. The hearts of 6 lettuces cut in pieces, 3 cucumbers pared and sliced, one pint of young peas (to be added later), 2 large onions, a little parsley chopped fine, \ lb. of fresh butter, and two or three lumps of sugar. Stew all together an hour, stirring often. Have ready 2 quarts of peas boiled in a gallon of water. Put them through a hair sieve to the water in which they were boiled. * Add to this the lettuces and cucumbers, and simmer i^ hours. When done take out the onions. Dip in a sprig of mint before it is taken off the fire. Cheap Soupe Maigre. 2 quarts green peas ; A bunch fine herbs ; 2 onions sliced ; 2 quarts hot water. Stew for ^ an hour. Add mashed potatoes, or plimmed rice, and pass through a tamis. Season with pepper, salt and sugar (a tablespoonful) ; add a pint of new milk, stir till the mixture is smooth, and then warm. Serve croutons of bread fried in butter. A similar soup is made with roots, but as they require unequal time, observe the following rules : — SOUPE MAIGRE. 97 Carrots . . . .2 hours Celery . . . .1 hour Turnips . . • • 2 >> Shallots . . . • i „ Lentil Soupe Maigre. For four persons. i^ lbs. lentils ; soak in cold water for 24 hours ; drain. Stew in a very small quantity of water ; skim. Pass through a tamis. Boil an onion in milk and pass through with the lentils. Make the puree the necessary thinness with milk, and stir in 2 ozs. butter

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