Spring Soup

Ingredients

• carrots
• turnips
• heads of celery
• small onions
• a little butter
• a little sugar
• the green tops of asparagus
• French beans cut into lozenges
• slices of crust of bread
• any peas

Method

1. 1

   Blanch the carrots, turnips, celery, and onions.

2. 2

   In summer, fry them in butter, then boil in clear broth with sugar.

3. 3

   Skim off the butter.

4. 4

   Add boiled asparagus tops and French beans before serving with soaked bread and peas.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1894. The excerpt below is the record exactly as published.

Spring Soup (M. Ude's recipe).— Take carrots, turnips, heads of celerj% and small onions cut into the shape of olives; blanch them in winter, but in summer fry them with a little butter, and put them to boil in clear broth with a little sugar. Put the soup in the corner of the stove to skim away all the butter. Have ready the green tops of asparagus, and French beans cut into lozenges which have been boiled separately in -water very green ; put them into the soup when you send it up. with slices of crust of bread cut the size of a penny and soaked separately in a little broth ; if you have any peas

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