Potage Printanier (Spring Soup)

Ingredients

• three carrots
• two turnips
• two leeks
• two ounces of butter
• a sprinkling of salt
• some lettuce leaves

Method

1. 1

   Wash and cut the vegetables into small rounds.

2. 2

   Melt butter in a saucepan, fry the carrots first until golden, then add the other vegetables.

3. 3

   In a clean saucepan, add clear soup and the prepared vegetables, bring to boil, and simmer until done.

4. 4

   Add parboiled lettuce leaves half an hour before serving.

5. 5

   Skim, season, and serve hot.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 12. The excerpt below is the record exactly as published.

otage Priiitanier (Spring Soup). — Take tliree carrots, two turnips, and two leeks, and after having washed them well, cut them out in small rounds about the size of a three- penny piece. Melt two ounces of butter or dripping in a saucepan, and in this fry the vegetables with a sprinkling of salt, putting in the carrots first, till they are a light golden colour. Then put in a clean saucepan the required amount of clear soup, and add to it the prepared vegetables, bring to the boil, and let the soup simmer till the vegetables are quite done. Half-an-hour before the soup is served add some lettuce leaves

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