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📝 Description
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🥘 Ingredients
6 oz. butter, 6 onions sliced, 4 heads of celery, 2 lettuces, a small bunch of parsley, 2 handfuls of spinach, 3 pieces of bread-crust, 2 blades of mace, salt and pepper to taste, the yolks of 2 eggs, 3 teaspoonfuls of vinegar, 2 quarts of water.
👨🍳 Method
Melt the butter in a stewpan, and put in the onions to stew gently for 3 or 4 minutes; then add the celery, spinach, lettuces, and parsley, cut small. Stir the ingredients well for 10 minutes. Now put in the water, bread, seasoning, and mace. Boil gently for 1-1/2 hour, and, at the moment of serving, beat in the yolks of the eggs and the vinegar, but do not let it boil, or the eggs will curdle.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe because I love a good, hearty soup, and this one promised a delightful mix of vegetables. I found the process surprisingly soothing. There's something comforting about the slow, gentle simmering of onions, celery, and lettuce in butter—it's like a warm embrace on a chilly evening. The most delightful surprise was the texture. The breadcrumbs added a lovely thickness to the soup, and the eggs at the end gave it a velvety richness. It's the kind of dish that would be perfect for a weeknight cook looking to wind down after a long day. I can see myself making this again and again, especially when I want something warm and comforting. Next time I'll add a splash of cream for extra indulgence.
