White Lentil Soup

Ingredients

• Lentils 2 pints.
• Water, or white stock 2 pints.
• Milk f pint.
• Onion I.
• Celery 1 head.
• Parsley 2 sprigs.
• White peppercorns 6.
• Mace a tiny piece.
• Flour I tablespoonful.
• Butter I oz.
• Cream J pint.
• Pepper and salt to taste.

Method

1. 1

   Steam the vegetables in the butter.

2. 2

   Add lentils, stock, or water, and spices.

3. 3

   Simmer till tender.

4. 4

   Rub through a hair sieve, add the milk, thicken with the flour.

5. 5

   Boil up, add cream and seasoning.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 14. The excerpt below is the record exactly as published.

flour I tablespoonful. Cut the tail into joints. Put into cold water. Let It nearly boil, then strain, and wash in cold water (this is to remove any hairs). Dry the tail, flour it, fry brown in the butter with the vegetables (sliced). Add the stock, herbs, spices, and ham. Simmer gently for four hours. >a bunch. 38 Strain, remove the fat, and thicken the soup with the cornflour. Boil up, season, add sherry. Serve the pieces of tail in the soup. Giblet Soup. Giblets Onions Carrot Celery Parsley Thyme Marjoram. Butter Flour Cloves Peppercorns Worcester sauce Sherry Warm stock or water Seasoning of pepper and salt. Wash the giblets well. Fry them in the butter with the vegetables, then add herbs, cloves, peppercorns and stock. Simmer three hours. Strain. Pick the meat from the giblets and pound it in a mortar ; add this to the stock, thicken with, the flour. After it has boiled well, add the Worcester sauce, wine, and seasoning. 4 sets. 2. a small piece (sliced). 1 sti^k (sliced). a bunch. 2 oz. f oz. 4- 6. I dessertspoonful. 1 glass. 3 pints. Gravy Soup, Gravy beef Stock (second) Carrot (small) . Onion Turnip Celery Bunch of herbs Peppercorns Butter ... . Catsup Flour I lb. 1 quart. I. I. h 2 stalks. I. 6. I oz. I dessertspoonful. I 1 » J » Cut the beef into small pieces. Fry brown in the butter. Add the stock, vegetables, herbs, and pepper- 39 corns. Simmer gently for two hours. Strain. Thicken the soup with the flour, boil up, add catsup and seasoning. Celery Cream Soup. Rice 2 oz. Onions 2 (sliced). Celery i head (sliced). Parsley ] Thyme > a bunch. Marjoram j Peppercorns 10. White stock i quart. Cream J pint. Seasoning of pepper and salt. Put the rice in a saucepan with the stock, onions, celery, herbs, and peppercorns. Simmer gently till tender. Take out the herbs, and rub the rice, onions, and celery through a hair sieve, adding the stock. Boil, then add the cream. Season. Let it become quite hot, but do not let it boil again. Or, A Simpler Celery Soup. Rice 2 oz. Onion i (sliced). Celery i head (sliced). New milk f pint. Stock pints. Seasoning of pepper and salt. Simmer the rice, celery, and onion in the stock till quite tender ; rub all through a hair sieve. Add the milk, re-heat, season, and serve. Velvet Soup. Finely crushed tapioca ... \\ oz. Fresh butter oz. New laid egg i yolk. Water \\ pints. Cloves 2. Seasoning of pepper and salt. 40 Put the water and cloves in a pan on the fire ; when boiHng fast, scatter in the tapioca ; stir well. Boil for twenty minutes, till the tapioca is quite cooked, then add pepper and salt and the butter. Take it off the fire directly after the butter is stirred in. Beat the egg in a tureen, pour on the hot soup, stirring all the time. Tomato Soup. Tomatoes 2 lbs. (sliced). Lean ham 2 oz. (cut into dice.) Butter I oz. Onion i (sliced). Celery 2 stalks (cut small). Tapioca 2 oz. (crushed.) Stock 2 pints. Seasoning of pepper and salt. Put the ham, butter, onion, celery, and tomatoes into a pan ; cook till tender, rub through a hair sieve. Heat the stock, sprinkle in the tapioca, and cook till clear ; then add the tomato puree. Season, re-heat, and serve with fried bread. Green Pea Soup, Green peas (shelled) ... pints. Lettuces (cut in small pieces) 2 or 3. Spinach a few leaves. Mint a sprig. Butter 2 oz. Flour J oz. Water (boiling) i pint. Pepper and salt. Put one pint of the peas into a stewpan with one ounce of butter, the mint, spinach, and half the lettuces. Stir these about well so that the vegetables may steam in the butter for about ten minutes, but do not let them brown ; then add the water, and simmer till tender. Rub through a kazr sieve, &c. 41 Melt one ounce of butter in a pan, stir in the flour, add the puree ; just boil. Have ready-boiled a quarter of a pint of peas and the remainder of the lettuce ; add these to the boiling soup. Let all boil for five minutes. Serve with croutons of fried bread. If liked thinner more water may be used. White Lentil Soup. Lentils Water, or white stock Milk Onion Celery Parsley White peppercorns. Mace Flour Butter Cream Pepper and salt 2 pi^^t. pints, f pint. I. 1 head. 2 sprigs. 6. a tiny piece. I tablespoonful. I oz. J pint, to taste. Steam the vegetables in the butter. Add lentils, stock, or water, and spices. Simmer till tender. Rub through a hair sieve, add the milk, thicken with the flour. Boil up, add cream and seasoning. Garnish for Clear Soup. Savoury custard. Egg (beaten) i. Milk or clear stock ... i tablespoonful. Pepper and salt to taste.

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