Soupe Paysanne (Paysanne Soup)

Ingredients

• some carrots
• some turnips
• some leeks
• some asparagus points
• some green peas
• as much consomme as is wanted
• a sprinkling of chervil

Method

1. 1

   Cut vegetables into rounds and fry in butter until colored.

2. 2

   Half cook asparagus and peas in salted water.

3. 3

   Combine all in a saucepan with consomme, bring to boil, and simmer until tender.

4. 4

   Add chervil and serve.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 22. The excerpt below is the record exactly as published.

Soupe Faysanne (Paysanne Soup). — Cut some carrots and turnips in slices about a quarter of an inch thick, and from these cut out some small rounds with a cutter about a third of an inch in diameter; trim also some leeks into similar rounds, and fry them all in butter, with pepper and salt, till they begin to take colour, beginning with the carrots, then the leeks, and lastly, the turnips. Next take similar quantities of asparagus points (using as much of the green part of the stalks as is tender), and some green peas, and half cook them both in salted water. Put all the vegetables in a saucepan, add as much consomme as is wanted, bring to the boil, and then let the soup simmer till all the vegetables are quite tender ; add a sprinkling of chervil

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