Soup Nivernais

Ingredients

• 1/4 cup minced carrots
• 1/4 cup minced young turnips
• 4 tablespoons butter
• 1/2 pound bacon, diced
• 1 1/2 quart meat broth (beef or mutton)
• Salt and pepper
• 1/4 cup sliced lettuce and sorrel, mixed
• 8 small Brussels sprouts, cooked
• 1/4 pound beef marrow, sliced
• Rounds of bread

Method

1. 1

   Fry carrots and turnips in half the butter, but do not brown.

2. 2

   Add bacon and broth, salt and pepper, and gently cook until reduced to 1 quart.

3. 3

   Quickly brown lettuce and sorrel in rest of butter, and add with the Brussels sprouts.

4. 4

   Cook for 5 minutes.

5. 5

   Skim off superfluous butter.

6. 6

   Drop marrow slices in boiling salted water and blanch.

7. 7

   Have ready the rounds of bread dried in the oven.

8. 8

   Take up marrow with a skimmer and lay on the bread.

9. 9

   Take soup up in a tureen and lay bread on top of it.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 121. The excerpt below is the record exactly as published.

SOUP NIVERNAIS (Soupe a la Nivernaise) *4 cup minced carrots *4 cup minced young turnips 4 tablespoons butter Y& pound bacon, diced il/i quart meat broth (beef or mutton) Salt and pepper lA cup sliced lettuce and sorrel, mixed 8 small Brussels sprouts, cooked l/4 pound beef marrow, sliced Rounds of bread

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