103.—BROAD BEAN SOUP. (Fr.—Purée de Féves.)
Ingredients.—3 pints of second stock or water, 1 pint of beans shelled, 2 ozs. of lean bacon or ham (this may be omitted when using stock), 1 dessertspoonful of chopped onion, 1 teaspoonful of finely-chopped parsley, a dessertspoonful of flour, 1 oz. of butter, salt, pepper, sugar.
Method.—Boil the beans in salted water for 10 or 15 minutes, then drain and remove the skins. Melt the butter in the stewpan, add the bacon in small pieces, the onion, and parsley, and fry for about 5 minutes, then put in the stock, and when boiling add the beans. Simmer gently until the beans are tender (20 to 30 minutes unless very old), then rub through a fine sieve. Return to the stewpan, and when boiling, add the flour, previously blended with a little stock or water, and stir until it is mixed smoothly with the stock. Season to taste, add a good pinch of sugar, and serve. Croûtons, or small slices of fried or toasted bread, should be handed separately.
Time.—From 40 to 60 minutes. Cost, about 6d. Seasonable from June to August. Sufficient for 6 persons.
104.—BRUSSELS SPROUTS SOUP. (Fr.—Purée de Choux de Bruxelles.)
Ingredients.—1½ lb. of Brussels sprouts, 3 pints of good stock, 1 gill of cream, a small piece of soda, salt, pepper and grated nutmeg.
Method.—Wash and trim the sprouts, cook them in salted water containing a very small piece of soda (to preserve the colour) till tender. Drain well and rub through a sieve. Put the purée in a stewpan with the stock, boil, and let it simmer for a few minutes, skimming meanwhile. Season to taste, add the cream, keep hot until wanted for table, but on no account let the soup boil after the cream is added.
Time.—½ hour. Average Cost, 2s. 0d. Sufficient for 6 persons. Seasonable from September to February.
105.—CARROT AND LENTIL SOUP. (Fr.—Crécy aux Lentilles.)
Ingredients.—3 quarts of stock or water, 1 pint of lentils, 4 carrots sliced, 2 onions sliced, 1 good lettuce shredded, 2 tablespoonfuls of cooked rice, 2 ozs. of butter or fat, salt and pepper.
Method.—Let the lentils soak all night, then wash and drain them well. Heat the butter or fat in a saucepan, put in the vegetables,
