Prawn Soup

Ingredients

• a carrot
• onion
• stick of celery
• small turnip
• Melt a little butter
• Heat a quart of clear stock
• Take a thick slice of white bread
• Take fifty prawns
• a pinch of cayenne pepper
• a teaspoonful of anchovy butter
• a dessert-spoonful of lemon juice

Method

1. 1

   Mince the carrot, onion, celery, and turnip.

2. 2

   Melt butter in a stewpan, add vegetables, and simmer for 15 minutes.

3. 3

   Boil bread in stock, add vegetables and salt, then boil.

4. 4

   Stew prawns, press through a colander, and mix with soup.

5. 5

   Add cayenne, anchovy butter, and lemon juice, boil for 5 minutes, and serve over fried croutons.

Nutrition per serving

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 17. The excerpt below is the record exactly as published.

Prawn Soup. — Mince together till quite fine, a carrot, onion, stick of celery, and small turnip. Melt a little butter in a stewpan, put in the vegetables and let them simmer for a quarter of an hour, stirring well about. Heat a quart of clear stock, take a thick slice of white bread and cut it into dice, leaving out the crust, let it boil in the liquor, then add the vegetables with the butter, and a table- spoonful of salt. Boil all together. Take fifty prawns, pick out the tails, and stew the bodies in a glass of wine, press them through a colander and mix with the soup. Add then a pinch of cayenne pepper, a teaspoonful of anchovy butter, and a dessert-spoonful of lemon juice

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