Mrs Beetons Soups Revisited
Chantilly Soup
2.25lt (4 pints) Medium Stock
2 Young Onions
1.1lt (2 pints) Young Green Peas
1 small bunch Parsley
Boil the peas until quite tender with the parsley and onions.
Rub through a sieve.
Pour the stock on to them.
Do not let it boil after the peas are added or you will spoil the colour.
Serve very hot.
Time: Half an hour.
Sufficient for 8 persons.
Seasonable from June to the end of August.
Note: Cold peas pounded in a mortar, with a little stock added to them, make a very good soup in haste.
CHANTILLY SOUP
123. INGREDIENTS - 1 quart of young green peas, a small bunch of parsley, 2 young onions, 2 quarts of medium stock No. 105.
Mode - Boil the peas till quite tender, with the parsley and onions; then rub them through a sieve, and pour the stock to them. Do not let it boil after the peas are added, or you will spoil the colour. Serve very hot.
Time - Half an hour.
Average cost, 1s. 6d. per quart.
Seasonable from June to the end of August.
Sufficient for 8 persons.
Note - Cold peas pounded in a mortar, with a little stock added to them, make a very good soup in haste.
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