842 Soupe à la Grand’mère

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Roughly chop 90 g (3 oz) each of white of leek, onion, celery, cabbage, potato and turnip; place in a pan with 1 litre ( pt or U.S. cups) water, 10 g ( oz) salt, 75 g ( oz) butter and cook gently together.

When half cooked add a Chiffonade of 75 g ( oz) mixed leaves of lettuce, sorrel and spinach allowing a greater amount of the sorrel and lettuce. About 15 minutes before service finish the soup with 5 dl (18 fl oz or U.S. cups) boiling milk and sprinkle in 2 tbs Pâtes d’Italie, allow to cook and finish with 50 g (2 oz) butter and a few Pluches of chervil just before serving.