Soupe Maigre

Ingredients

• 2 quarts of water
• a quart of dry peas
• 2 large onions
• one head of celery
• a carrot
• 2 turnips
• a handful of spinach
• a sprig of mint
• a small piece of butter
• two or three lumps of sugar

Method

1. 1

   Stew all ingredients until soft, strain, and pass through a sieve.

2. 2

   Return pulp and water to the stewpan with lettuce, butter, and sugar, cooking for ten minutes.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 41. The excerpt below is the record exactly as published.

SOUPE MAIGRE. 95 6 carrots n 6 turnips ' 3 sticks celery i cut into dice, 7 young onions' and put in the stock pot after the broth has boiled up and been skimmed. Stew for 8 hours ; pick out the bones, and only serve the best bits of the meat. (The next day pass all that remains of soup, meat, and vegetables through the tamis, and serve as Puree a la St. Clair.) Milk of Almonds Soupe Maigre. Blanch 12 ozs. of rice and put in a bain-marie or milk saucepan with one quart of fresh milk, a pinch of salt and a pinch of sugar ; let it simmer for one hour. Blanch and skin f lb. of sweet almonds and about eight or ten bitter almonds, and pound them in a mortar, with just a spoonful or two of milk to pre- vent their turning to oil ; then dilute with enough milk to enable the mixture to pass through the tamis. Mix the almond milk with the rice m.ilk, stir together and serve. Add sugar to taste, if sugar is liked. The rice milk must be hot enough to bear the cold almond milk, and the soup to be warm. Soupe Maigre. To 2 quarts of water put a quart of dry peas, 2 large onions, one head of celery, a carrot, 2 turnips, a handful of spinach, and a sprig of mint. Stew all till quite soft ; strain and pass through a sieve. Put 96 SOUPE MAIGRE. the pulp and water back into the stewpan, with a lettuce sliced, a small piece of butter, and two or three lumps of sugar

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