Chantilly Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of garden peas and parsley in a meat stock base flavoured with onion. The full recipe is presented here and I hope you enjoy this classic British version of: Chantilly Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This recipe traditionally uses duck or goose giblets (at least in the original version) but also works very well with turkey giblets.
Original Recipe
123. INGREDIENTS.—1 quart of young green peas, a small bunch of parsley, 2 young onions, 2 quarts of medium stock No. 105.
Mode.—Boil the peas till quite tender, with the parsley and onions; then rub them through a sieve, and pour the stock to them. Do not let it boil after the peas are added, or you will spoil the colour. Serve very hot.
Time.—Half an hour. Average cost, 1s. 6d. per quart.
Seasonable from June to the end of August.
Sufficient for 8 persons.
Note.—Cold peas pounded in a mortar, with a little stock added to them, make a very good soup in haste.
Modern Redaction
Ingredients:
450g young garden peas (thawed if frozen)
small bunch of parsley
2 young onions, chopped
2l medium stock
Method:
Bring a pan of water to a boil, add the peas, parsley and onions and boil for about 20 minutes, or until quite tender. Strain the mixture through a fine-meshed sieve then purée the peas, either in a blender or by pressing through a sieve with the back of a spoon (add a little of the cooking liquid to make the puréeing process easier.
Combine the pea purée and stock in a pan and allow to heat through (do not boil, or this will spoil the green colour). Serve hot, ladled into warmed soup bowls.
