Puree Paysanne (Soup)

Ingredients

• a carrot
• an onion
• a turnip
• one-half of a stalk of celery
• two stalks of leeks
• three leaves of cabbage
• one-half pound of squash
• one-half pound of fresh peas
• one-quarter pound of fresh Lima beans
• two quarts of bouillon
• two ounces of butter
• salt
• pepper

Method

1. 1

   Slice a carrot, an onion, a turnip, one-half of a stalk of celery, two stalks of leeks, three leaves of cabbage, and one-half pound of squash or other fresh vegetable.

2. 2

   Put them in a vessel with one-half pound of fresh peas and one-quarter pound of fresh Lima beans.

3. 3

   Cover with two quarts of bouillon and cook until soft.

4. 4

   Strain through a fine colander, put back in the vessel, bring to a boil, season with salt and pepper, add two ounces of butter and mix well.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 58. The excerpt below is the record exactly as published.

Puree paysanne. (Soup). Slice a carrot, an onion, a turnip, one-half of a stalk of celery, two stalks of leeks, three leaves of cabbage, one-half pound of squash or other fresh vegetable such as asparagus or tomatoes. Put them in a vessel with one-half pound of fresh peas, and one-quarter pound of fresh Lima beans. Cover with two quarts of bouillon and cook until soft. Strain through a fine colander, put back in the vessel, bring to a boil, season with salt and pepper, add two ounces of butter

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