Soup k la Bohemienne

Ingredients

• a carrot
• an ounce of butter
• three pints of consomme
• a pint of peas
• a pinch of sugar
• a little pepper
• a little nutmeg
• three ounces of flour
• two yolks of eggs
• one whole egg
• a glass of cream
• a little salt
• a little nutmeg

Method

1. 1

   Cut a carrot in very small pieces, which put in a saucepan with an ounce of butter.

2. 2

   When beginning to color lightly, add three pints of consomme, boil for half an hour, skim, add a pint of peas, a pinch of sugar, pepper, and nutmeg.

3. 3

   When your peas are cooked, make a paste with three ounces of flour, two yolks of eggs, one whole egg, a glass of cream, and a little salt and nutmeg.

4. 4

   Put through a sieve into your soup, which must be boiling on the fire, stir with a spoon, boil for ten minutes, add a tablespoonful of chopped parsley, and serve.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 8. The excerpt below is the record exactly as published.

Soup k la Bohemienne. Cut a carrot in very small pieces, which put in a saucepan with an ounce of butter. When beginning to color lightly, add three pints of consomme (stock, Art. 1), boil for half an hour, skim, add a pint of peas, a pinch of sugar, pepper, and nutmeg. When your peas are cooked, make a paste with three ounces of flour, two yolks of eggs, one whole egg, a glass of cream, and a little salt

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