Salsify Cream Soup

Ingredients

• a bundle of salsify
• 3 oz. of butter
• a finely-minced onion
• about a quart of white stock
• 1 oz. of rice
• 4 gill of cream
• 2 yolks of eggs
• a bouquet-gami

Method

1. 1

   Scrape and wash the salsify, cut it small, and stir with butter and onion.

2. 2

   Moisten with stock, add rice and bouquet-garni.

3. 3

   Once cooked, pound and sieve, then return to stock, season, and add cream and egg yolks without boiling again.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 84. The excerpt below is the record exactly as published.

Salsify Cream Soup. Scrape and wash a bundle of salsify, cut it up small, and place in a stew-pan with 3 oz. of butter, and a finely-minced onion, and stir for a few minutes. Then moisten with about a quart of white stock, add also 1 oz. of rice and a bouquet-gami. Wien the salsify is cooked, drain and pound with the rice, and pass all through a fine sieve ; then put the puree with the stock, stir over the fire, boil up the soup, season with salt, pepper, and nutmeg ; at the last add 4 gill of cream and a liaison of 2 yolks of eggs

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