Mrs Beetons Soups Revisited
Vegetable Marrow Soup
2.25lt (4 pints) White Stock
285ml (½ pint) Cream
4 Young Vegetable Marrows or more, if very small
Salt and White Pepper, to taste
Peel and slice the marrows and put into the stock boiling.
When done almost to a mash, press them through a sieve.
At the moment of serving, add the boiling cream and seasoning.
Time: 1 hour.
Sufficient for 8 persons.
Seasonable in summer.
VEGETABLE-MARROW SOUP
158. INGREDIENTS - 4 young vegetable marrows, or more, if very small, 1/2 pint of cream, salt and white pepper to taste, 2 quarts of white stock, No. 107.
Mode - Pare and slice the marrows, and put them in the stock boiling. When done almost to a mash, press them through a sieve, and at the moment of serving, add the boiling cream and seasoning.
Time - 1 hour.
Average cost, 1s. 2d. per quart.
Seasonable in summer.
Sufficient for 8 persons.
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