Soupe a la Paysanne

Ingredients

• one small carrot
• one small turnip
• one leek
• one-third of a stick of celery
• one-third of an onion
• some cabbage leaves
• one oz. of butter
• one and one-half pints of white consommé
• two small potatoes

Method

1. 1

   Mince the carrot, turnip, leek, celery, onion, and cabbage.

2. 2

   Stew in butter, moisten with consommé, and boil.

3. 3

   Add minced potatoes and cook gently.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 149. The excerpt below is the record exactly as published.

SOUPE A LA PAYSANNE Finely mince one small carrot, one small turnip, one leek, one-third of a stick of celery, one-third of an onion, and some cabbage leaves. Stew the vegetables in one oz. of butter; moisten with one and one-half pints of white consommé, and set to boil. A few minutes having elapsed, add two small potatoes

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