Recipes > Soup > Soupe Santé, or Wholesome Soup

Soupe Santé, or Wholesome Soup


  • beef
  • veal
  • turnips
  • carrots
  • onions
  • bacon
  • thyme
  • parsley
  • celery
  • endive
  • sorrel
  • chervil
  • spinach
  • leek
  • butter
  • French rolls


Take beef and veal cut in thin slices; put sliced turnips, carrots, onions, bacon, in the bottom of your stewpan; lay your meat upon these, and over it some thin thyme, parsley, a head or two of celery. Cover the whole down; set it over a charcoal fire; draw it down till it sticks to the bottom; then fill up with the above stock. Let it boil slowly till the goodness is extracted from your meat; then strain it off. Cut and wash some celery, endive, sorrel, a little chervil, spinach, and a piece of leek; put these in a stewpan, with a bit of butter. Stew till tender, then put this in your soup; give it a boil up together, and skim the fat off. Cut off the crust of French rolls; dry and soak them in some of your soup; put them into it, and serve your soup.


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The Lady's Own Cookery Book (1844).

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