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Onion Puree Soup A La Russe

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. a tablespoonful of flour
  2. Cut
  3. 11 lb. of onions
  4. 1 Ib. of butter
  5. 14 pint of milk
  6. 1 pint of cream
  7. Crayfish
  8. 1 pinch of salt
  9. 6 tablespoonfuls of potato flour
  10. 1 gill of water
  11. 1 pinch of sugar
  12. 1 gill of consommé
Contains GlutenCrustaceansMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Peel 11 lb.
  2. of onions;
  3. cut them in slices;
  4. blanch, cool, drain, and put them in a stewpan, with 1 Ib.
  5. of butter ;
  6. Stir over the fire for five minutes;
  7. add half a tablespoonful of flour;
  8. moisten with 1 gill of consommé, and 1 pint of cream, and stir over a moderate fire for twenty minutes;
  9. then add 1 pinch of salt, and 1 pinch of sugar ;
  10. Press through a tammy cloth, and put the purée in a stewpan ;
  11. Mix 6 tablespoonfuls of potato flour with 1 gill of water, in a basin ;
  12. when it is smooth, add it to the purée ;
  13. Boil 14 pint of milk;
  14. pour it in the purée;
  15. and stir, to mix the whole well together ;
  16. Take the soup off the fire;
  17. add 3 oz.
  18. of butter;
  19. stir till it is melted, and pour the soup in the tureen;
  20. and serve, on a plate, some Pike Forcemeat Quenelles, with crayfish tails added.

Plating

Cookware for this recipe

  • Saucepan
  • Blender
  • Chef's knife
  • Vegetable peeler
  • Wooden spoon
  • Colander