Recipes > Soup > Soupe Maigre. No. 3

Soupe Maigre. No. 3


  • 1/2 pound of butter
  • 2 or 3 onions
  • 2 or 3 heads of celery
  • 2 handfuls of spinach
  • 1 cabbage
  • 2 turnips
  • a little parsley
  • 3 cabbage lettuces
  • a little spice
  • pepper
  • salt
  • French roll


Take the butter, put in a stewpan over the fire, and let it brown. Cut the onions in slices, celery, spinach, cabbage, turnips, parsley, cabbage lettuces, spice, pepper and salt. Stew all these about half an hour; then add about two quarts of water, and let it simmer till all the roots are tender. Put in the crust of a French roll, and send it to table.


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The Lady's Own Cookery Book (1844).

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