Spring Herb Soup

Ingredients

• a shank of veal
• y^ tablespoonful salt
• 1 carrot
• a little celery
• 2 onions
• 1 leek
• 1 white turnip
• 1 tablespoonful butter
• ly^ quart of the veal broth
• the yolks of 2 eggs
• y, cup cream
• y^ teaspoonf ul grated nutmeg
• y^ teaspoonful sugar

Method

1. 1

   Cover veal with cold water, add salt, and boil.

2. 2

   Add vegetables and cook slowly for 2 hours.

3. 3

   Strain and remove fat.

4. 4

   Cook herbs in butter for 10 minutes, then add veal broth and cook for 30 minutes.

5. 5

   Mix egg yolks with cream and add to soup with nutmeg and sugar before serving.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 11. The excerpt below is the record exactly as published.

Spring Herb Soap. — Place a saucepan with a shank of veal over the fire, cover with cold water (if at hand, add some poultry trimmings) ; as soon as it boils add y^ tablespoonful salt, 1 carrot, a little celery, 2 onions, 1 leek, and 1 white turnip ; cook slowly 2 hours ; then strain, and remove all the fat. In the meantime wash and cut fine a small handful of sorrel, 1 head of lettuce, small hand- ful of chervil and dandelion, and a little balm; place them in a saucepan with 1 tablespoonful butter ; cook 10 minutes, stirring all the time; then add ly^ quart of the veal broth; cook slowly 30 minutes; and, if necessary, add more salt Five minutes before serving mix the yolks of 2 eggs with y, cup cream, add them to the soup with y^ teaspoonf ul grated nutmeg and y^ teaspoonful sugar

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