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CRECY SOUP

(Soups.) - (The Art Of Living In Australia)







6 Carrots--2d.

2 oz. Butter--2d.

1 Onion

1/2 teaspoonful Sugar

1/2 teaspoonful Salt

1 Turnip

1 stalk of Celery

3 pints of Boiling Water--1/2d.

Total Cost--4 1/2 d.

Time--Two Hours.

Slice up the carrots and vegetables, put them into boiling water, and
cook for half-an-hour; strain them out of the water, which must be
saved, and put them into a saucepan with the butter and a few scraps of
bacon, if any are in the larder. Sprinkle over the sugar, make very
hot, and cover down closely until the vegetables are very soft. Rub
them through a sieve and pour on by degrees the water in which the
vegetables were boiled; mix well together, return to a saucepan, and
boil slowly for an hour. Stir in a small piece of butter and it is
ready to serve. This soup should be perfectly smooth if properly made.
A hair sieve should be used for the vegetables, and the soup should be
cooked very slowly.

Other Recipes


CRECY SOUP (BELGIAN RECIPE)

A pint and a half of either fresh peas, or of dried peas that have been
soaked for six hours in cold water; a leek, and three onions chopped
finely. Simmer till the peas are tender, then pass all through the sieve.
Well wash some sorrel and chop it, and add as much as will be to your
taste. In another pan cook five tablespoonfuls of rice, and add that
to your soup. Simmer up again, stirring it all very well. This soup
should be of a green color.
[_Mme. Georges Goffaux._]









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