Spring Soup

Ingredients

• 3 pints stock
• 1 turnip
• 1 very small bunch of herbs (fresh)
• 1 white of egg
• 1 carrot
• 1 small onion
• I piece of celery
• I piece of gravy beef
• Seasoning
• and pepper

Method

1. 1

   Clean and wash the vegetables, peel them, scoop out some small rounds of carrot and turnip, cut half the onion and one celery stalk into dice, and cook each of these separately in salted water.

2. 2

   Cut up the remainder of the vegetables into small pieces, and put these with the herbs into a stew-pan, add the white of egg (previously beaten) and the meat (previously minced and freed from skin and fat), pour in the stock, stir till it boils, and let simmer very gently for ten minutes.

3. 3

   Strain carefully, and put the strained (clarified) soup in a clean stew-pan; add the vegetables, previously cooked, season with salt, pepper, and a pinch of castor sugar; boil up and serve.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 1. The excerpt below is the record exactly as published.

and pepper Wash and peel the potatoes, cut them in slices; peel and slice the onion ; melt the dripping in a saucepan, add the vegetables, and cook them in the fat for five minutes, taking care that they do not brown; then add the water, and salt and pepper to taste. When this comes to the boil, skim it, and let it boil until the vegetables are tender. Pass the soup through a wire sieve ; return it to the saucepan, add the milk, and when it comes to the boil sprinkle in the semolina; boil for ten minutes longer. The soup is then ready for table. 8. GREEN PEA SOUP. 3 pints freshly-shelled neas (large marrow-fats are best) A few sprigs of green mint li pints white stock 1 tablespoonful cream 1 gill milk 1 small bunch of parsley 2 spring onions 1 oz. butter 1 whole egg 3 yolks of eggs Pepper and salt Put the peas in a stew-pan, add about a quart of water, a teaspoonful of salt, the parsley, spring onions and mint; boil till tender and rub through a fine sieve. Return to THE EXHIBITION COOKERY BOOK. 5 the stew-pan, put in the stock and butter, and simmer for fifteen minutes longer, then season to taste and add the cream. Mix the milk with the eggs, beat up, season to taste, and strain into a well-buttered charlotte mould. Poach in the usual manner, viz., place the mould in a saucepan half full of boiling water, and cook in the oven till set. Unmould, and cut the custard into even-sized cubes. Just before serving add a pinch of sugar and a pat of fresh butter to the soup, put in the custard cubes, and serve. 9. TOMATO SOUP. 1 lb. fresh or preserved to- matoes Fish bones and trimmings (those from a brill or plaice •will do nicely) 1 small blade of mace 1 bouquet garni 1 tablespoonful of crushed tapioca 1^ ozs. flour 2 ozs. butter ^ pint of milk 1 onion 3 cloves Pepper and salt Chop up the fish bones, put them together with the trimmings in a stew-pan, add about three pints of water, the onion (peeled and stuck with the cloves), the mace and bouquet. Let it boil, skim, and simmer for about half an hour. Cut the tomatoes into slices, melt the butter in a stew- pan and boil them over a bright fire. Strain the fish stock into this. Stir the milk into the flour and put with the soup, stir until it begins to boil, skim, and cook .slowly for about half an hour. Season with pepper and salt. Rub through a fine sieve, boil again, stir in the tapioca, let .simmer for another ten minutes, and serve. 6 THE EXHIBITION COOKERY BOOK. lo. CHESTNUT PUREE. 1 lb. chestnuts (Spanish) 1 pint milk 1 oz. butter 1 pint white stock Salt, pepper, and nutmeg Wipe the chestnuts, slit the skins, and boil from ten to fifteen minutes. Remove the husk and brown skin, and put the peeled chestnuts in a stew-pan with half an ounce of butter. Toss over the fire for a few minutes, tnen add the stock and milk, and cook gently till tender. Pass all through a wire sieve, return the pulp to the stew-pan, season to taste with salt, pepper, and grated nutmeg, or a pinch of ground mace. Bring it to the boil, skim, and just before serving add the remainder of the butter divided into little bits. If desired, the yolk of one or two eggs and a tablespoonful of cream may be added last of all ; but the soup must not be allowed to boil after these are added. Pepper and salt Soak the beans in water for several hours. Peel and slice the onions finely, fry them very slowly in the butter until they are of a pale brown colour. Drain the beans, put them with the onions, and stir them over the fire for a few minutes. Add the stock, boil up, skim, and cook gently until the haricot beans are quite tender, then rub the whole II. PUREE OF HARICOT BEANS. i pint haricot beans 4 ozs. butter i gill of cream J lb. onions 2 quarts of stock 1 oz. crushed tapioca THE EXHIBITION COOKERY BOOK. 7 through a fine sieve. Return to the stew-pan, season to taste, bring it to the boil, and stir in the tapioca ; cook for about ten minutes longer, then add the cream. Keep hot until required for table. ' Should the puree be found too thick, add a little more stock. A plate of fried bread croutons should be handed round with this soup. Remove the fillets from the partridge, cut up the remainder, and roast it with a little dripping for about twenty minutes. Make a roux i.e. blend the oatmeal and butter to a nice colour, then add the roasted carcase, etc., fry for a few minutes longer, and moisten with sufficient stock to produce the consistency of a pur^e. Allow to cook gently for hours, then season and pass through a fine sieve. Meanwhile pound the fillets of partridge, add the panade and a little white of egg, season to taste, and rub through a sieve. Make this into some quenelles, about the size of small marbles, and poach them. Prepare a royale, which consists of fresh mushrooms, cooked in stock and passed through a sieve. Mix this with the eggs, and put 12. GAME SOUP. 1 partridge or other small bird 4 ozs. oatmeal 2 ozs. panade 3 eggs Seasoning 2 ozs. dripping 4 ozs. butter 4 — 6 fresh mushrooms 2 quarts of white stock I gill of cream 8 THE EXHIBITION COOKERY BOOK. jn a buttered mould, poach, turn out, and cut into small rounds. Put this and the quenelles into the prepared puree, add the cream, let the soup get thoroughly hot, but do not allow it to boil, then serve. 13. SPRING SOUP. 3 pints stock 1 turnip 1 very small bunch of herbs (fresh) 1 white of egg 1 carrot 1 small onion I piece of celery ^ lb. gravy beef Seasoning

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