Puree St. Lamberts

Ingredients

• Slice one onion
• one carrot
• one stalk of celery
• one leek
• two potatoes
• one cup of green peas
• a handful of string or Lima beans
• two quarts of plain stock
• one tablespoonful of chopped parsley and chives
• a small piece of good butter
• Serve small bread croutons with it

Method

1. 1

   Fry onion, carrot, celery, and leek in butter.

2. 2

   Add potatoes, peas, and beans, moisten with stock, and boil for 45 minutes.

3. 3

   Rub through a sieve, heat, season, and add butter and herbs before serving.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 7. The excerpt below is the record exactly as published.

PUREE ST. LAMBERTS Slice one onion, one carrot, one stalk of celery, and one leek. Fry slowly together in butter for a few minutes, 13 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. f LOUIS' EVERY WOMAN'S COOK BOOK and then add two potatoes, one cup of green peas, and a handful of string or Lima beans. Moisten with two quarts of plain stock and let it boil for three-quarters of an hour. Rub the whole through a fine sieve. Heat well, season to taste, and add a small piece of good butter and one tablespoonful of chopped parsley and chives. Serve small bread croutons with it

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