Potage Printanier (Spring Soup) is a traditional British recipe (based on a French original), derived from Mrs Beeton's recipe of 1861, for a classic soup of green peas, herbs, lettuce and onion in a beef-based stock thickened with an egg liaison. The full recipe is presented here and I hope you enjoy this classic British version of: Potage Printanier.
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This is a traditional French recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This soup, as the name suggests, is a classic spring-time soup.
Original Recipe
149. INGREDIENTS.—1/2 a pint of green peas, if in season, a little chervil, 2 shredded lettuces, 2 onions, a very small bunch of parsley, 2 oz. of butter, the yolks of 3 eggs, 1 pint of water, seasoning to taste, 2 quarts of stock No. 105.
Mode.—Put in a very clean stewpan the chervil, lettuces, onions, parsley, and butter, to 1 pint of water, and let them simmer till tender. Season with salt and pepper; when done, strain off the vegetables, and put two-thirds of the liquor they were boiled in to the stock. Beat up the yolks of the eggs with the other third, give it a toss over the fire, and at the moment of serving, add this, with the vegetables which you strained off, to the soup.
Time.—3/4 of an hour. Average cost, 1s. per quart.
Seasonable from May to October.
Sufficient for 8 persons.
Modern Redaction
Ingredients:
250g green peas
2 tbsp chervil, finely chopped
2 lettuces, shredded
2 onions, finely chopped
small bunch of parsley
60g butter
3 egg yolks
600ml water
salt and freshly-ground black pepper, to taste
2l medium stock
Method:
Combine the chervil, lettuces, onions, parsley and butter in a clean stockpot. Add the 600ml water and bring to a simmer. Continue cooking for about 30 minutes, or until tender. Adjust the seasonings to taste then strain off the liquid (reserve the vegetables).
Add 2/3 of the liquid to the stock and bring to a simmer. In the meantime, beat the egg yolks with the remaining stock, place in a pan and gently heat through (do not boil). Just before serving whisk the egg yolks mixture into the stock and return the reserved vegetables to the pan. Gently heat through and serve immediately (do not boil).
