Autumnal Soup with Mallow Cheeses is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of autumnal vegetables shaped into balls that are cooked in clear stock with herbs and lettuce leaves a and which are finished with mallow cheeses. The full recipe is presented here and I hope you enjoy this classic British version of: Autumnal Soup with Mallow Cheeses.
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The unripe fruit of the common mallow are known as cheeses, they have a mild, slightly nutty taste and can be eaten raw. They can also be used instead of peas in just about any recipe, as they are here.
Ingredients:
3 small courgettes, peeled
10 French beans, cubed
8 spring onions, cut into 1cm lengths
2 celery sticks, white parts finely diced
6 lettuce leaves, roughly torn
2 tbsp tarragon, finely shredded
2 tbsp chervil, finely shredded
1.2l clear stock
salt and freshly-ground black pepper, to taste
6 tbsp common mallow cheeses
pasta rings (optional)
Method:
Take a melon-baller (any size) and scoop as many balls as you can from the courgettes. Place the courgette balls and French beans in a pan with the spring onions, celery, lettuce leaves, tarragon and chervil. Pour over the stock, add a little sugar then bring to a boil, reduce to a simmer, add a few pasta rings (if using) and cook for about 20 minutes, or until the vegetables are done.
Adjust the seasonings to taste, add the common mallow cheeses then ladle into warmed soup bowls and serve.
