Red Haricot Soup (Creme Conde)

Ingredients

• 1 lb. red haricots
• 3 pts. water or meat boilings
• 2 onions.
• 1 oz. butter.
• 2 table-sps. cream.
• Pepper.
• Salt.

Method

1. 1

   Wash the haricots and soak overnight if possible.

2. 2

   Put them in a saucepan with water and bring to a boil.

3. 3

   Add chopped onions and simmer until soft.

4. 4

   Sieve the soup, return it to the saucepan with butter and seasoning, and simmer for 10-15 minutes until smooth.

5. 5

   Serve with cream in a hot soup tureen.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 88. The excerpt below is the record exactly as published.

Red Haricot Soup (Creme Conde) 1 lb. red haricots. 3 pts. water or meat boilings. 2 onions. 1 oz. butter. 2 table-sps. cream. Pepper and salt. Wash the haricots and if time permits soak them overnight in the cold water. Then put them into a saucepan with the water and bring them slowly to the boil. Add the onions cut in small pieces and simmer slowly until the beans are quite soft. Sieve the soup and return it to the saucepan with the butter and seasoning and allow it to simmer 10 or 15 minutes longer until quite smooth. Put the cream into a hot soup tureen and pour the soup on to it. Note. — Sometimes a glass of claret is added. Time to cook, 1J to 2 hours. Probable cost, 6 d. Quantity, 2 pints. 72. Red \ lb. haricot beans. 1 cupful tomato pulp. 2 or 3 onions. 2 oz. dripping. 1 beetroot. Pottage 2 or 3 sticks of celery. 4 pts. water. A small bunch of herbs. Seasoning. Wash the beans and soak them overnight in 1 pint of cold water. Next day put them into a large saucepan with the water in which they were soaked, other 3 pints of water and the dripping. Bring this to the boil over the fire and add the vegetables prepared and cut in pieces. The beet- root should be peeled and cut in thin slices, and either tinned tomatoes used or fresh tomatoes cut in small pieces. Allow the soup to boil slowly until the haricot beans and other vegetables are quite soft. Then rub as much as possible through a sieve or colander. If the soup has reduced very much in quantity and become too thick, add more water or a little milk to make it of the right con- sistency. Season to taste and reheat. Time to cook, 2\ to 3 hours. Probable cost, 6 d. Quantity, about 3 pints. 73. Salsify Soup (Mock Oyster) 12 roots salsify. 1 onion. 1 bay-leaf. 1 oz. flour. J pt. milk. 1 qt. water or light stock. 1 oz. butter. Salt. Pepper.

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