Soldiers' Soup (Soupe à la Bataille)

Ingredients

• a small white cabbage
• 1 carrot
• 1 turnip
• 3 leeks
• 1 head of celery
• 2 ozs. of good fat or butter
• 3 quarts of water
• five raw potatoes
• a handful of green French beans
• the same quantity of green peas
• a little chopped chervil
• A bone of ham

Method

1. 1

   Chop cabbage, carrot, turnip, leeks, and celery.

2. 2

   Cook in fat for 3 minutes, add water and boil.

3. 3

   Add potatoes, beans, and peas, cook for 2 hours.

4. 4

   Beat if not smooth, season to taste.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 6. The excerpt below is the record exactly as published.

e carrots cut into large pieces, the bouquet-garni, peppercorns, and salt, and let the whole simmer gently for 4 20 Allied CooKery hours. Just before serving cut the bread into thin slices, place them in a soup tureen, and add some of the carrot, leeks, and onions cut into small pieces. Remove the meat from the pot, season the broth to taste, and strain it into the soup tureen. Sprinkle the chopped parsley on the top, and serve. The meat and remaining vegetables may be served as a separate course; they may also be used up in some form for another meal. Or the meat and vegetables may be served and the broth put aside and used on the following day as '' Croute-au-pot. " ONION SOUP (Soupe k rOignon) Slice or chop two medium-sized onions; let them colour an instant in i oz. of butter; add a table- spoonful of fiotir; make a brown thickening. The onions must on no account be allowed to burn. Add 2>^ quarts of water, salt, and a pinch of pepper; stir on the fire until it boils; let it cook five minutes. Cut some slices of bread very fine (like a leaf) ; dry them in an open oven. Place in the tureen a layer of bread, a layer of grated cheese, until the tureen is half full. Pass the soup through a sieve into the tureen. Allow a few minutes to well soak the bread; at the same time the soup must not be allowed to get cold. If onions are not objected to do not strain them off. Allied CooKery 21 SOLDIERS' SOUP (Soupe a la Bataille) TKHash well and chop fine a small white cabbage or lettuce (cos preferred), i carrot, i turnip, 3 leeks, I head of celery. Let these vegetables take colour for about three minutes in 2 ozs. of good fat or butter. Add 3 quarts of water and a pinch of salt ; let it boil. Add five raw potatoes cut like the vegetables, a handful of green French beans cut up, the same quantity of green peas. Cook over a good fire for two hours. The soup should be quite smooth; if it is not so, beat it well with a whisk; if too much reduced add more water. Season to taste; at the last add a little chopped chervil. A bone of ham

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