Yet Another Soup Maigre

Ingredients

• Brown half a pound of butter
• Four cabbage-lettuces
• two handfuls of spinach
• the same of chervil
• one handful of white beet-leaves
• one of sorrel
• three carrots scraped down
• add five pints of boiling water
• a large slice of the crumb of bread cut thin and dried
• thicken with the beaten yolks of three eggs
• half a pint of cream or good milk
• A pint of green peas
• the tops of asparagus may be added

Method

1. 1

   Brown butter, stew chopped vegetables for 15 minutes, add boiling water and bread.

2. 2

   Stew for 2 hours, thicken with egg yolks and cream before serving.

3. 3

   Optionally add peas and asparagus tops.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 62. The excerpt below is the record exactly as published.

Yet Another Soup Maigre. Brown half a pound of butter in a saucepan, and stew it for a quarter of an hour with the following ingredients, all washed clean and chopped small : — Four cabbage-lettuces, two handfuls of spinach, the same of chervil, one handful of Avhite beet-leaves, and one of sorrel, three carrots scraped down, some 23epper and salt ; add five pints of boiling water, and a large slice of the crumb of bread cut thin and dried before the fire. Stew gently for two hours, and a little before serving thicken with the beaten yolks of three eggs, and half a pint of cream or good milk. A pint of green peas and the tops of asparagus may be added

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