Soup à la Flamande I is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup made from vegetables, lettuce, asparagus and peas cooked in stock that's thickened with a cream and egg yolk liaison. The full recipe is presented here and I hope you enjoy this classic British version of: Soup à la Flamande I.
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This is a traditional Flemish recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
129. INGREDIENTS.—1 turnip, 1 small carrot, 1/2 head of celery, 6 green onions shred very fine, 1 lettuce cut small, chervil, 1/4 pint of asparagus cut small, 1/4 pint of peas, 2 oz. butter, the yolks of 4 eggs, 1/2 pint of cream, salt to taste, 1 lump of sugar, 2 quarts of stock No. 105.
Mode.—Put the vegetables in the butter to stew gently for an hour with a teacupful of stock; then add the remainder of the stock, and simmer for another hour. Now beat the yolks of the eggs well, mix with the cream (previously boiled), and strain through a hair sieve. Take the soup off the fire, put the eggs, &c. to it, and keep stirring it well. Bring it to a boil, but do not leave off stirring, or the eggs will curdle. Season with salt, and add the sugar.
Time.—24 hours. Average cost, 1s. 9d. per quart.
Seasonable from May to August.
Sufficient for 8 persons.
Modern Redaction
Ingredients:
1 turnip
1 small carrot
1/2 head of celery
6 spring onions, finely shredded
1 lettuce, finely shredded
1 tbsp chervil, finely chopped
70g asparagus, finely chopped
70g garden peas
60g butter
4 egg yolks
300ml cream
salt, to taste
1 tsp sugar
2l medium stock
Method:
Melt the butter in a stockpot, add the turnip, carrot, celery, spring onions, lettuce, chervil, asparagus and peas. Cook gently, stirring constantly, for a few minutes then add 200ml of stock, bring to a simmer, cover and cook gently for 30 minutes.
Now add the remainder of the stock, bring to a simmer and cook for a further 60 minutes. In the meantime, bring the cream to a boil and take off the heat. Beat the egg yolks in a bowl, whisk in the cream then strain through a fine-meshed sieve. Take the soup off the heat, add the eggs and whisk to combine. Return to the hob and continue cooking, stirring constantly, until the soup just comes back to a boil.
Take off the heat, season with the salt and sugar then ladle into warmed soup bowls and serve.
