Recipes > Soup > Soupe Maigre. No. 5

Soupe Maigre. No. 5


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


Take the carrots, turnips, celery, leeks, onions, cabbage lettuces; cut them all in small pieces, and put them in your stewpan, with the butter, and the peas, and two quarts of water. Simmer them over the fire till tender, then rub 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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