Soups With Meat Stock. Part 6
Description
This section is from the book "The Boston Cooking-School Cook Book", by Fannie Merritt Farmer. Also available from Amazon: Original 1896 Boston Cooking-School Cook Book.
Soups With Meat Stock. Part 6
Cream Of Celery Soup
2 cups White Stock II or III
3 cups celery, cut in inch pieces 2 cups boiling water
1 slice onion
2 tablespoons butter
3 tablespoons flour
2 cups milk
1 cup cream
Parboil celery in water ten minutes; drain, add stock, cook until celery is soft, and rub through sieve. Scald onion in milk, remove onion, add milk to stock, bind, add cream, and season with salt and pepper.
Spinach Soup
4 cups White Stock II or III
2 quarts spinach
3 cups boiling water 2 cups milk
1/4 cup butter 1/3 cup flour Salt Pepper
Wash, pick over, and cook spinach thirty minutes in boiling water to which has been added one-fourth teaspoon powdered sugar and one-eighth teaspoon of soda; drain, chop, and rub through sieve; add stock, heat to boiling-point, bind, add milk, and season with salt and pepper.
Cream Of Lettuce Soup
21/2 cups White Stock IT or III
2 heads lettuce finely cut
2 tablespoons rice
1/2 cup cream
1/4 tablespoon onion, finely chopped
1 tablespoon butter
Yolk 1 egg
Few grains nutmeg
Salt
Pepper
Cook onion five minutes in butter, add lettuce, rice, and stock. Cook until rice is soft, then add cream, yolk of egg slightly beaten, nutmeg, salt, and pepper. Remove outer leaves from lettuce, using only tender part for soup.
Mushroom Soup
1/2 lb. mushrooms
4 cups White Stock III
1/4 cup pearl sago
1 cup boiling water 1 cup heavy cream Yolks 2 eggs
Salt and pepper
Clean, and chop mushrooms, and add to stock. Cook twenty minutes and rub through a sieve. Cook sago in boiling water thirty minutes, add to stock, and as soon as boiling-point is reached, season with salt and pepper; then add cream and yolks of eggs.
Cream Of Mushroom Soup
1/2 lb. mushrooms 4 cups White Stock III 1 slice onion 1/4 cup butter
1/4 cup flour 1 cup cream Salt Pepper
2 tablespoons Sauterne
Chop mushrooms, add to White Stock with onion, cook twenty minutes, and rub through a sieve. Reheat, bind with butter and flour cooked together, then add cream and salt and pepper to taste. Just before serving add wine.
Cream Of Watercress Soup
2 cups White Stock I, II or III
2 bunches watercress
3 tablespoons butter 2 tablespoons flour
1/2 cup milk Yolk 1 egg Salt Pepper
Cut finely leaves of watercress; cook five minutes in two tablespoons butter, add stock, and boil five minutes. Thicken with butter and flour cooked together, add salt and pepper. Just before serving, add milk and egg yolk, slightly beaten. Serve with slices of French bread, browned in oven.
Cream Of Cauliflower Soup
4 cups hot White Stock II or III
1/4 cup butter
1 slice onion
1 stalk celery, cut in inch pieces
1/2 bay leaf 1/4 cup flour 2 cups milk Salt Pepper
Soak cauliflower, head down, one hour in cold water to cover; cook in boiling salted water twenty minutes. Reserve one-half flowerets, and rub remaining cauliflower through sieve. Cook onion, celery, and bay leaf in butter five minutes. Remove bay leaf, then add flour, and stir into hot stock; add cauliflower and milk. Season with salt and pepper; then strain, add flowerets, and reheat.
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