Thickened Vegetable Soups made with Stock
4 artichokes
2 ozs. butter
1 quart white stock
1 cup cream or milk
1 tea-spoon sugar
Wash and peel the artichokes. Cut them in slices. Put the butter in a sauce-pan. Melt it. Add the artichokes. Allow them to simmer until tender, but be careful not to let them brown. Add the boiling stock and a tea-spoon of sugar. Simmer for half-an-hour. Rub through a tammy. Heat again. Season. At the last minute add a cup of boiling cream or milk.
1 lb. veal
1 quart water
1 large bundle of asparagus
1 table-spoon flour
1 gill of cream
Cut off the stalks of the asparagus. Put them in a stew-pan with the veal (which should be cut up) and water. Bring to the boil. Skim. Simmer for three hours. Strain off the broth. Add the asparagus heads. Season. Boil for twenty minutes. Thicken with a table-spoon of cornflour rubbed smooth in a gill of cream. Boil for ten minutes. Serve with croûtons.
1 quart white stock
1 table-spoon chopped onion
1 pint milk or cream
1 boiled cauliflower
Boil the milk or cream with the onion. Heat the stock. Rub half of the cauliflower through a sieve. Add it to the stock. Add the boiling milk (which has been strained off the onions). Season. Add table-spoonful butter in small pieces, and the rest of the cauliflower cut in small branches.
If wished the soup can be slightly thickened with a table-spoon of white roux..
1 quart white stock
4 heads of celery
2 table-spoons white roux
1 gill cream
Put three heads of celery into the stock, and boil until very tender. Strain off the soup, and return to the sauce-pan. Add the fourth head of celery finely cut. Simmer till tender. Thicken with the white roux. Scald a gill of cream and add to the soup. Season and serve.
2 lbs. chestnuts
1 pint consommé
1 pint cream
Boil the chestnuts until tender. Remove shells and peel them whole. Save ten whole, rub all the rest through a fine sieve.
Heat the consommé. Scald the cream. Mix together. Season with salt and pepper. Add the chestnuts. Stir until well mixed, but do not allow the soup to boil. Just before serving cut up the ten chestnuts into small pieces and add to the soup.
1 quart water
1 lb. shin of beef
1 quart young green peas
1 table-spoon flour
1 sprig of mint
Wash and boil the empty pea-pods, with a piece of mint, in a quart of salted water for an hour. Skim. Strain off the pods. Add them to the meat (cut in small pieces) in a sauce-pan. Simmer gently for an hour-and-a-half. Strain off the stock. Season. Add the shelled peas to it. Boil gently for twenty minutes. Add the flour mixed smooth with a little of the stock, and the parsley. Boil for ten minutes.
1 lb. fresh small mushrooms
1 pint rich milk or cream
1 pint consommé
1 table-spoon flour
1 table-spoon butter
Set aside twelve mushrooms. Cut them in half. Cook separately. Chop the rest into small pieces and fry in the butter, adding a table-spoonful of flour and mixing until perfectly smooth. Put in a stew-pan and add the scalded milk or cream, and the boiling consommé. Simmer for quarter of an hour. Season. Rub through a sieve. Strain through muslin. Heat again very gently. Add the cooked mushrooms, and do not allow it to boil.
1 beet-root
2 onions
1 quart brown stock
1 glass red wine
1 cup thick cream
Cut up the beet-root and onions in small pieces. Put them in a sauce-pan, and pour over them the stock, which should be very rich and of a good dark colour. Bring to a boil and simmer for an hour-and-a-half. Put through a tammy. Put back on the fire, add the wine. Season with salt, pepper and cayenne. Heat well, but do not allow it to boil. Just before serving add the cream, which should be scalded. Or the cream may be served separately, in which case it should be cold.
1 quart of stock
1 tea-spoonful sugar
¹⁄₂ a tin of tomatoes
1 onion
1 tea-spoonful butter
Slice the onion. Fry it in the butter. Add it to the tomatoes. Heat them in a sauce-pan, and allow them to simmer for fifteen minutes. Rub through a sieve. Put to the stock. Season and add a lump of sugar. Heat. Serve with croûtons.