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📝 Description
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🥘 Ingredients
1/2 pint of white stock, No. 107, 1 small onion, 3 or 4 strips of lemon or orange peel, a few leaves of basil, if at hand, the juice of a Seville orange or lemon, salt and pepper to taste, 1 glass of port wine.
👨🍳 Method
Put the onion, cut in slices, into a stewpan with the stock, orange-peel, and basil, and let them simmer very gently for 1/4 hour or rather longer, should the gravy not taste sufficiently of the peel. Strain it off, and add to the gravy the remaining ingredients; let the whole heat through, and, when on the point of boiling, serve very hot in a tureen which should have a cover to it.
📜 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 on a dreary Monday evening, seeking comfort in the form of a steaming bowl of soup. I found the process delightfully simple and soothing, a gentle simmer of stock, onion, and citrus peel filling my kitchen with a warm, inviting aroma. The detail that surprised me was the magic of the orange peel. I expected a subtle hint of citrus, but what I got was a profound depth of flavour that brightened the entire dish. This soup is perfect for the comfort-seeker, especially on a chilly evening. The port wine adds a touch of indulgence, making it feel like a treat rather than just a bowl of soup. I served it with crusty bread, and it was just the emotional pick-me-up I needed.
