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Ingredients

Serves:
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green pea 85 g
lettuce of different kinds 150 g
cucumber 100 g
bulb onion or shallot 80 g
parsley 5 g
dill 5 g
celery leaves 5 g
butter 50 g
all-purpose flour 1 tbsp
vegetable stock 1 l
wheat bread 1 slice
egg-yolk 2 pcs
half-and-half 10% 65 ml
ground black pepper
salt

Nutritional information

cal
56,01
prot
1,41
fat
3,83
carbs
4,08
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Swiss soup meagre

Swiss soup meagre

Ingredients

The recipe of this Swiss meagre soup was popular in Georgian England in the times of the famous writer Jane Austin. This tasty supper soup with seasonal herbs, green peas and cucumbers was a favourite in Jane’s family.  It is quick-to-make, healthy, has nice  creamy and herb taste and is not that meagre! The recipe is taken from “The Jane Austin cook book” (M.Black, D. Le Faye, 2012).


Ann Vorobeva

Recipe author

Ann lives in the Far Eastern town on the border with China. By profession she is research associate. By vocationshe is wife and mother of small tomboy. Ann loves everything related to food: cook, share recipes, read culinary reviews, learn history, honor traditions, arrange gastronomic trips, and more recently also take pictures!

Steps

1
Done

Step 1

Prepare the ingredients for the soup. You may use fresh or frozen peas. In the first case remove the peas from the pods. Wash the greens and vegetables.

2
Done

Step 2

It’s preferable to use different kinds of lettuce. Remove hard stems, cut the leaves or tear with your hands.

3
Done

Step 3

Cut the cucumbers into half lengthwise and slice them. Peel and finely chop the onions. Finely chop the parsley, dill and celery leaves.

4
Done

Step 4

Melt the butter in a sauté pan, add the onions and cook over low heat till soft.

5
Done

Step 5

Add the cucumbers, greens, peas, lettuce leaves and mix. Sprinkle with flour, cover with a lid and boil for 3-4 mins, stirring from time to time to prevent sticking.

6
Done

Step 6

Crumble the bread. Add the stock and crumbles to the pan and cook over low heat for 20 mins.

7
Done

Step 7

Meanwhile, whisk the yolks with the cream.

8
Done

Step 8

When the soup is done, remove it from heat, open the lid and let cool for 2-3 mins, puree with a blender till homogeneous. Add the yolk mixture and whisk again. Reheat the soup but don’t let it boil. Season to taste and mix.

9
Done

Step 9

Swiss soup meagre is done. Serve immediately with toasts or croutons. Enjoy your meal!

Swiss soup meagre

The recipe of this Swiss meagre soup was popular in Georgian England in the times of the famous writer Jane Austin. This tasty supper soup with seasonal herbs, green peas and cucumbers was a favourite in Jane’s family.  It is quick-to-make, healthy, has nice  creamy and herb taste and is not that meagre! The recipe is taken from “The Jane Austin cook book” (M.Black, D. Le Faye, 2012).

  • Автор рецепта:
  • После приготовления вы получите 3
  • Время приготовления: 30 mins

Ингредиенты

  • 85 g green pea
  • 150 g lettuce
  • 100 g cucumber
  • 80 g bulb onion
  • 5 g parsley
  • 5 g dill
  • 5 g celery leaves
  • 50 g butter
  • 1 tbsp all-purpose flour
  • 1 l vegetable stock
  • 1 slice wheat bread
  • 2 pcs egg-yolk
  • 65 ml half-and-half 10%
  • ground black pepper
  • salt

Способ приготовления

  • Prepare the ingredients for the soup. You may use fresh or frozen peas. In the first case remove the peas from the pods. Wash the greens and vegetables.

  • It’s preferable to use different kinds of lettuce. Remove hard stems, cut the leaves or tear with your hands.

  • Cut the cucumbers into half lengthwise and slice them. Peel and finely chop the onions. Finely chop the parsley, dill and celery leaves.

  • Melt the butter in a sauté pan, add the onions and cook over low heat till soft.

  • Add the cucumbers, greens, peas, lettuce leaves and mix. Sprinkle with flour, cover with a lid and boil for 3-4 mins, stirring from time to time to prevent sticking.

  • Crumble the bread. Add the stock and crumbles to the pan and cook over low heat for 20 mins.

  • Meanwhile, whisk the yolks with the cream.

  • When the soup is done, remove it from heat, open the lid and let cool for 2-3 mins, puree with a blender till homogeneous. Add the yolk mixture and whisk again. Reheat the soup but don’t let it boil. Season to taste and mix.

  • Swiss soup meagre is done. Serve immediately with toasts or croutons. Enjoy your meal!

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Roast beef sandwich
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Salad “Two tomatoes” with green oil
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Roast beef sandwich

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