Spring Soup (Potage Printauier)

Ingredients

• the white of an egg
• a little cold beef stock
• the red part of a large carrot
• a turnip
• a head of celery
• two leeks
• twelve small white onions
• three tablespoonfuls of green peas
• three of asparagus tips

Method

1. 1

   Mix egg white with cold beef stock to clarify broth.

2. 2

   After boiling for twenty minutes, strain and add vegetables.

3. 3

   Serve with peas and asparagus tips, adding sugar and crusts.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 57. The excerpt below is the record exactly as published.

Spring Soup (Potage Printauier). Mix in your broth the white of an egg beaten up with a little cold beef stock, to clarify it ; after twenty minutes' boiling, strain it through a napkin, and again set it to boil, mixing with it the roots and vegetables as follows : — The red part of a large carrot cut in small sticks half an inch long with a cutter a quarter of an inch wide, a turnip, a head of celery, and two leeks cut in the same manner, with twelve small white onions ; wash and put them into the boiling broth; then add lettuce, sorrel, and chervil blanched sufficiently, and serve in a tureen containing three tablespoonfuls of green peas and three of asparagus tips

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