Vegetable Marrow Soup (Soupe au Courge)

Ingredients

• 1 lb. vegetable marrow (weighed after peeling)
• 1 bay-leaf
• 1 Spanish onion
• 1 stick of celery
• £ tea-sp. celery seed
• 6 white peppercorns
• A few parsley stalks
• 1 oz. butter or dripping
• 1 oz. lean ham or a small ham bone
• 1£ pts. second white stock
• ltea-sp. crushed tapioca
• pt. milk
• Salt

Method

1. 1

   Wash, peel, and cut the marrow into thin slices.

2. 2

   Slice the onion and celery, and cut the ham into small pieces.

3. 3

   Melt the butter in a saucepan, add the vegetables, ham, and seasonings.

4. 4

   Cook carefully for a few minutes, then add the stock and simmer for 1 to 1.5 hours until soft.

5. 5

   Rub through a sieve, return to the pan, add milk, and season if necessary.

6. 6

   When boiling, sprinkle in the tapioca and cook until transparent.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 91. The excerpt below is the record exactly as published.

1 oz. butter or dripping. Pepper and salt. A few parsley stalks. 1 slice of toast or a few crusts of bread. 1 qt. stock or water. \ pt. milk. Wash and peel the turnips thickly, then weigh them and cut them in very thin small pieces. Melt the butter or dripping in a saucepan and add the turnip to it with the onion thinly sliced and a few parsley stalks. Put the lid on the pan, and cook these over the fire for a few minutes, shaking the pan occasionally to keep them from burning. Add the stock and crusts of bread or toast broken in small pieces and boil until the turnip is reduced to a pulp, about an hour and a half. Rub through a sieve into a basin, rinse out the saucepan and return the soup to it. Add the milk and season to taste with white pepper and salt. Make thoroughly hot and serve with crohtons of fried bread, which have been tossed in grated cheese (see Recipe 1301). Time to cook, 1 J hours. Probable cost, 8 d. Quantity, 2 pints. 82. Vegetable Marrow Soup (Soupe au Courge) 1 lb. vegetable marrow (weighed after peel- ing). 1 bay-leaf. 1 Spanish onion. 1 stick of celery or £ tea-sp. celery seed. 6 white peppercorns. A few parsley stalks. 1 oz. butter or drip- ping. 1 oz. lean ham or a small ham bone. 1£ pts. second white stock or meat boilings, ltea-sp. crushed tapioca. \ pt. milk. Salt

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