Soup Maigre

Ingredients

• 3 Turnips.
• 3 Carrots.
• Celery.
• 3 Onions.
• f pint of Green Peas.

Method

1. 1

   Melt butter in a stewpan, add coarsely shredded vegetables and stew until browned.

2. 2

   Add boiling water and peas, simmer until tender, strain, and add cut vegetables for garnish.

3. 3

   Season to taste.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 45. The excerpt below is the record exactly as published.

\ oz. of Butter. pint of White Stock. Yolks of 3 Eggs, i gill of Cream or Milk. The crust of a French Roll. Soups. IOI spoon to prevent them discolouring or turning. 9. Take a pint and a half of white stock and put it in another stewpan and place it over the fire to boil. 10. Make a liaison; (a) Put the yolks of three eggs into a basin and beat them well; (b) Stir in one gill of vream, and well mix. 11. Bring to the boil, and well skim. 12. Pour the stock into the stewpan which contains the vegetables. 13. Boil gently for ten minutes. 14. Remove the stewpan to the side of the fire. 15. Cut the crust off a stale French roll. 16. Cut the crust of the roll into small pieces or fancy shapes. 17. Put the crust on a tin in the oven to dry for a minute or two. 18. Now the stock has cooled a little, pour the liaison into it through a hair sieve, stirring the soup all the time. 19. Put them into a hot soup-tureen, and pour the soup over them. Precautions. — Great care must be taken to pre- vent the vegetables discolouring or burning, and the soup must not boil after adding the liaison, SOUP MAIGRE. TO MAKE TWO QUARTS. Ingredients. 3 Turnips. 3 Carrots. Celery. 3 Onions. 1 \ oz. of Butter. f pint of Green Peas.

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