Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Spring Fruit Soup
Soups

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


MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Horsham Gingerbread

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Wednesday 17 April 2019
BUILT WITH WHIMBERRY
matrixstats