German Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of vegetables, lettuces and herbs cooked in white stock before being thickened and finished with an egg yolk liaison. The full recipe is presented here and I hope you enjoy this classic British version of: German Soup.
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This is a classic recipe for a Victorian version of German Soup that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 181.—GERMAN SOUP.
Take one carrot, a turnip, a head of celery, parsnip, and onion, or the white parts of spring onions, and either cut or scoop all these into very small squares or olive shapes; put them into a stewpan with a piece of butter, a spoonful of sugar, and a little pepper and salt, and dry them lightly over a slow fire; then add two lettuces and a little tarragon and chervil shred coarsely; stir these again over the fire for a few minutes, and mix in two ounces of flour; moisten with three pints of good white stock, boil gently for half an hour, incorporate a leason of four yolks, and half a pint of cream, without boiling; ascertain that the seasoning is correct, and serve.
Modern Redaction
Ingredients:
1 carrot, scraped and finely diced
1 turnip, peeled and finely diced
1 head of celery, finely diced
1 parsnip, peeled and finely diced
1 onion, finely diced
2 tbsp butter
1 tbsp granulated sugar
2 lettuces, shredded
2 tbsp tarragon, coarsely chopped
2 tbsp chervil, coarsely chopped
60g plain flour
2l white stock
4 egg yolks
300ml cream
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a pan, add the carrot, turnip, celery, parsnip and onion. Season to taste then heat gently, stirring frequently, until the vegetables release their liquid an this liquid evaporates.
Now add the lettuces, tarragon and chervil and stir to cook for 2 minutes before scattering the flour over the top. Stir to mix then add the white stock, beating with a spoon until smooth. Bring to a boil, reduce to a simmer and cook for 30 minutes. Take the pan off the heat and set aside.
Beat together the egg yolks and cream in a bowl. Add three ladlefuls of the hot stock and whisk into the egg and cream mix to temper. Immediately pour this mix into the pan and beat into the soup. Return to the hob and allow to heat through (but do not boil). Adjust the seasonings to taste and serve.
