Puree d'Herbes (Vegetable Puree Soup)

Ingredients

• two handfuls of spinach
• one of sorrel
• the heart of a lettuce
• the white part of a leek
• an onion
• a few sprigs of chervil
• a good sized piece of salt butter
• half an ounce of flour
• the yolks of two eggs
• croutons of fried bread

Method

1. 1

   Chop vegetables finely and cook with butter for fifteen minutes.

2. 2

   Add flour and moisten with stock.

3. 3

   Boil, then add beaten yolks off the fire.

4. 4

   Serve hot with croutons.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 38. The excerpt below is the record exactly as published.

Puree d'herbes (Vegetable puree Soup). — Take two handfuls of spinach, one of sorrel, the heart of a lettuce, the white part of a leek, an onion, and a few sprigs of chervil. Chop all these up finely and put them in a sauce- pan on the fire with a good sized piece of salt butter, and let them cook slowly for fifteen minutes, stirring them continually. Then add half an ounce of flour, stir well and moisten with a sufficient quantity of second stock. Let the soup boil up once or twice and then add to it off the fire, the yolks of two eggs, which should be first beaten up with a small quantity of the soup and then mixed with the rest. Serve very hot with croutons of fried bread

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