Soup à la Flamande II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup made from onions, celery and potatoes cooked in meat stock and finished with cream. The full recipe is presented here and I hope you enjoy this classic British version of: Soup à la Flamande II.
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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
130. INGREDIENTS.—5 onions, 5 heads of celery, 10 moderate-sized potatoes, 3 oz. butter, 1/2 pint of water, 1/2 pint of cream, 2 quarts of stock No. 105.
Mode.—Slice the onions, celery, and potatoes, and put them with the butter and water into a stewpan, and simmer for an hour. Then fill up the stewpan with stock, and boil gently till the potatoes are done, which will be in about an hour. Rub all through a tammy, and add the cream (previously boiled). Do not let it boil after the cream is put in.
Time.—2-1/2 hours. Average cost,1s. 4d. per quart.
Seasonable from September to May.
Sufficient for 8 persons.
Note.—This soup can be made with water instead of stock.
Modern Redaction
Ingredients:
5 onions, sliced
5 heads of celery, chopped
10 medium potatoes, peeled and sliced
90g butter
300ml water
300ml cream
2l medium stock
Method:
Combine the onions, celery and potatoes in a stockpot with the butter and the water. Bring to a simmer and cook for 30 minutes, or until tender. Add the stock, bring to a gentle boil and cook for about 40 minutes more. Take off the hat and either purée in a blender or pass through a fine-meshed sieve, pressing down with the back of a spoon.
In the meantime, bring the cream to a boil then take off the heat. Return the purée to a pan, add the cram and allow to re-heat (but do not boil). Serve immediately, ladled into warmed soup bowls.
