Vegetable and Cream Soup
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: Leaves from our Tuscan kitchen (1900).
Italy.
Associated with Italy by the book is about Tuscan cookery (Cooking, Italian -- Tuscan style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- four heads of celery
- a handful of chervil
- one quart of water till
- one pint of fresh cream
- two pounds of spinach
- three tablespoonfuls of flour
- a pint of milk
- one tablespoonful of salt
- one and a half tablespoonfuls of fresh butter
- a cupful of good cream
- two onions
- three eggs
Method
- Boil three lettuces, four heads of celery, two onions, a handful of chervil, a little sorrel, tarragon, and thyme, in one quart of water till well stewed.
- Strain off the herbs half an hour before dinner, let the soup cool, and add one pint of fresh cream with the yolks of three eggs.
- Stir well, put it on the fire to heat, but do not let it boil.
- Spinach ‘al Burro.’ Wash, blanch, and chop up fine two pounds of spinach.
- Put it into an earthen pot with fresh butter, and salt and pepper to taste.
- Add two or three tablespoonfuls of flour and half a pint of milk, mixing continually.
- Serve hot with croûtons (fried bread), as a garnish.
- Spinach ‘alla Crema.’ Wash half a peck of spinach in several waters to get the grit out, and put it into a covered earthen pan on a brisk fire.
- Stir now and then to prevent its burning, and after fifteen minutes put in one tablespoonful of salt.
- Cook five minutes more, then drain, and when dry chop it up very fine.
- Mix one and a half tablespoonfuls of fresh butter, and one of flour, in an earthen pot, and when half-cooked add the spinach and a little salt and pepper.
- Cook for five minutes, pour in half a cupful of good cream, and cook five minutes more, stirring constantly to prevent burning.
- Serve with croûtons (fried bread), or hard boiled eggs sliced.
Plating
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