Spring Fruit Soup
A ham-and-rhubarb soup, described by our correspondent Alex Bray as "really good"...
Original Receipt from 'The Cook's Oracle' by William Kitchiner (Kitchiner 1830)
Spring Fruit Soup.
Peel and well wash four dozen sticks of rhubarb; blanch it in water three or four minutes; drain it on a sieve, and put it into a stew-pan, with two onions sliced, a carrot, an ounce of lean ham, and a good bit of butter; let it stew gently over a slow fire till tender; then put in two quarts of good consommé, to which add two or three ounces of bread-crumbs; boil about fifteen minutes; skim off all the fat; season with salt and Cayenne pepper; pass it through a tamis, and serve up with fried bread.
See also Rhubarb Soup
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