Spring Soup

Ingredients

• 1 leek
• 1 head of lettuce
• 1 white onion
• 1 tablespoonful butter
• 1 cupful cauliflower roses
• 1 cupful asparagus tops
• Yb cupful fine-cut carrots
• Yt cupful fine-cut white turnips
• Yt cupful fine-cut young wax beans
• 1 cupful fresh green peas
• 3 pints of consommé
• 1 teaspoonful salt
• Ys teaspoonful sugar

Method

1. 1

   Slice leek, lettuce, and onion, cover with boiling water, and boil for 2 minutes.

2. 2

   Drain and return to saucepan, add butter and cook for 5 minutes.

3. 3

   Add remaining vegetables, cover with consomme, season, and boil until tender.

4. 4

   Add more consomme and season to taste before serving.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 10. The excerpt below is the record exactly as published.

Spring Soup. — Gut 1 leek, 1 head of lettuce, and 1 white onion into' fine slices ; cover with boiling water, and boil them 2 minutes; then drain off the water; return the vegetables to the saucepan ; add 1 tablespoonful butter, cook 5 minutes ; then add 1 cupful cauliflower roses, 1 cupful asparagus tops, Yb cupful fine-cut carrots, Yi cupful fine-cut white turnips, Yt cupful fine-cut young wax beans, 1 cupful fresh green peas ; cover with consomm^ ; season with 1 teaspoonf ul salt and Ys teaspoonful sugar, and boil till ten- der; then add 3 pints of consomm^

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