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Purees Of Vegetables. General For Soups. Part 3 |
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Free Books / Cooking / The Modern Cook / | |
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Purees Of Vegetables. General For Soups. Part 3 |
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This section is from the book "The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches", by Charles Elme Francatelli. Also available from Amazon: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.
This soup is recommended to be served when there happens to be in the larder any remaining stock of puree of lentils, or brunoise soup, which can be mixed for this purpose. The Conde crusts should be omitted,
Take two quarts of green-peas, a double-handful of parsley, four stalks of green mint, and a good handful of green onions. Having put two quarts of common broth on the stove-fire, throw in the above ingredients as soon as it begins to boil; when the peas are thoroughly done, drain them and the other vegetables in a colander, then pound them well together; the puree thus far prepared should be put into a stewpan together with its own liquor, warm it until it becomes sufficiently dissolved, and then rub it through a tammy-cloth in the usual manner. Just before sending to table, warm the soup on a brisk stove-fire, adding two pats of fresh butter and a little pounded sugar.
Send Conde crusts on a plate.*
* In order to avoid unnecessary repetition, it should be observed, that Condi crusts must be served with the succeedingpurees of vegetables, except when otherwise directed.
Cut into thin shavings six large carrots, and slice very small the same number of turnips, three onions, and three heads of celery; add a handful of sorrel, and a little chervil and tarragon ; put these into a stewpan with a quarter of a pound of fresh butter on a slow fire, and let it remain there until the vegetables are steamed sufficiently to reduce their quantity to one-half; then add two quarts of broth, and put the pan on the fire to boil; skim it, and remove it to the side to boil gently for about an hour and a half; after which, proceed to drain the roots from the broth in a colander, pound them in a mortar, and having mixed them with the liquor, warm the puree thus obtained, and rub it through the tammy-cloth in the usual way. Then put thepuree into a soup-pot (with more broth if needed), and allow it to boil on the stove-fire; after this, place it by the side to clarify itself by gentle ebullition; and when it ceases to throw up any froth or scum, finish the soup by adding one pat of fresh butter and a little pounded sugar, and send to table.
Shave off the red part of about twelve large carrots, add one head of celery and one onion; blanch these in boiling water on the fire for ten minutes; drain them in a colander, and afterward put them into a small stockpot with two ounces of fresh butter, an ounce of lump sugar, and a little salt. Set the carrots thus prepared on a slow fire to steam, and when they have become considerably reduced in quantity (without burning or acquiring any color) add to them two quarts of good broth, and let the carrots boil gently for an hour; then drain them - pound and rub them through a tammy in the usual way, and clarify the puree in the same manner as directed in the preceding article. Finish this soup by incorporating with it one pat of fresh butter and a little pounded sugar.
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