Recipes > Soup > Soupe Maigre. No. 4

Soupe Maigre. No. 4


  • 3 carrots
  • 3 turnips
  • 3 heads of celery
  • 3 leeks
  • 6 onions
  • 2 cabbage lettuces
  • piece of butter, the size of an egg
  • 1 pint of dried or green peas
  • pepper
  • salt
  • rice


Cut the carrots, turnips, celery, leeks, onions, and cabbage lettuces in small pieces; put them in your stewpan with the butter, peas, and two quarts of water, with a little pepper and salt. Simmer the whole over the fire till tender; then rub it through a sieve or tamis; add some rice, and let it simmer an hour before you serve it up.


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The Lady's Own Cookery Book (1844).

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