Recipes > Soup > Soupe Maigre. No. 1

Soupe Maigre. No. 1


  • 8 loaved lettuces
  • 1 handful of purslain
  • 1/2 handful of parsley
  • 6 large cucumbers
  • 4 large onions
  • 3 pints of young green peas
  • 1/2 pound of fresh butter
  • 2 ounces of lean bacon
  • 30 corns of whole pepper
  • French roll
  • 1/2 drachm of beaten mace
  • 1 clove beaten
  • 1/2 grated nutmeg
  • salt
  • juice of a lemon


Take the white part of the loaved lettuces, cut them as small as dice, wash them and strain them through a sieve. Pick the purslain and parsley, wash and drain them. Cut up the cucumbers in slices about the thickness of a crown-piece. Peel and mince the onions, and have in readiness the young green peas. Put the butter into your stewpan; brown it of a high colour, something like that of beef gravy. Put in the lean bacon cut clean from the rind, add all your herbs, peas, and cucumbers, and the whole pepper; let these stew together for ten minutes; keep stirring to prevent burning. Put one gallon of boiling water to a gallon of small broth, and a French roll cut into four pieces toasted of a fine yellow brown. Cover your stewpan, and let it again stew for two hours. Add the mace, clove, and nutmeg, and salt to your taste. Let it boil up, and squeeze in the juice of a lemon. Send it to table with all the bread and the herbs that were stewed in it.


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The Lady's Own Cookery Book (1844).

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