Soubise Soup

Ingredients

• 1-J pint of water
• half a pint of milk
• 1-J ounce of butter
• 2 onions
• 5 ounces of bread
• 1 gill of cream
• pepper and salt

Method

1. 1

   Boil bread in water and milk with sliced onions.

2. 2

   Add butter, pepper, and salt.

3. 3

   Rub through a sieve, simmer, and add cream or egg yolks before serving.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 7. The excerpt below is the record exactly as published.

1 ounce of butter ; stew for about half an hour, add water or stock or half milk and watei’, pepper and salt, and 1 teacupful of fine bread-crumbs. Stew from 1^ to 2 hours ; beat 1 yolk of egg in the tureen ; pour the hot soup over, stirring all the time with a wooden spoon. This recipe is good with lettuces and spinach mixed. iG WHOLESOME COOKERY. 17. — Soubise Soup. 1-J pint of water, half a pint of milk, IJ ounce of butter, 2 onions, 5 ounces of bread, the yolks of one or two eggs or 1 gill of cream, pepper and .salt to taste. Cut the bread into very thin slices, boil it in the water and milk, with the onions thinly sliced ; add the butter, pepper, and salt ; when thoroughly stewed to a pulp, rub through a wire sieve. Now set it again on the fire, and let it simmer for a few minutes, and just before sending it to table add the cream or the yolks 18. — Barley Soup. Half an ounce of butter, 1 dessert-spoonful of pre- pared barley blended together; add 1 pint of white stock or milk, fiavour with pepper and salt

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