A ham-and-rhubarb soup, described by our correspondent Alex Bray as "really good"...
Spring fruit soup with ham (Rhubarb Soup)
Image: Alex Bray...
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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