Puree of Leeks

Ingredients

• 5 leeks
• 2 oz. dripping
• 1 small onion
• 5 cloves
• Mace, bayleaf, thyme
• 3 tablespoonsful Patna rice
• 1 quart white stock
• stuck with 1 carrot

Method

1. 1

   Cut the leeks and carrot into thin slices, and fry them in the dripping till they are golden brown.

2. 2

   Add the stock, onion, mace, bay-leaf and thyme, and boil till the vegetables are tender, simmering it altogether about 3 hours.

3. 3

   Remove the spices and herbs, and rub the vegetables through a sieve.

4. 4

   Return all to the saucepan, and add the rice boiled as for curry, heat through, and serve.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 9. The excerpt below is the record exactly as published.

5 leeks. 2 oz. dripping. 1 small onion 5 cloves. PUREE OF LEEKS. Potcuje aux Poireaux. Mace, bayleaf, thyme. 3 tablespoonsful Patna rice, stuck with 1 carrot. 1 quart white stock. Cut the leeks and carrot into thin slices, and fry them in the dripping till they are golden brown. Add the stock, onion, mace, bay-leaf and thyme, and boil till the vegetables are tender, simmering it altogether about 3 hours. Remove the spices and herbs, and rub the vegetables through a sieve. Return all to the saucepan, and add the rice boiled as for curry, heat through, and serve. SPANISH SOUP. 2 quarts water. 2 endives. 2 lettuces. 3 onions. 2 oz. dripping

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