Chiffonade Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of lettuce, shredded herbs, and green peas cooked in clear consommé. The full recipe is presented here and I hope you enjoy this classic British version of: Chiffonade Soup.
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This is a classic recipe for a Victorian version of Chiffonade Soup that's derived from the chef, Charles Elmé'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. 135.—CHIFFONADE SOUP.
With a round tin cutter about the size of a florin, stamp out about four good-sized lettuces; and having put these into a soup-pot with the heads of a few spring-onions, a few leaves of tarragon, and some chervil, four leaves of green mint, and a pint of young green peas, fill up with clear consommé, season with a small pinch of mignionette pepper, and a good lump of sugar; boil gently until the peas, &c., are done, and serve.
Modern Redaction
Ingredients:
4 lettuces
6 spring onions (green parts only, finely shredded)
1 tbsp tarragon leaves, finely shredded
2 tbsp chervil, finely shredded
4 mint leaves, finely shredded
300g green peas
1.5l clear consommé
pinch Mignonette pepper
1 lump of light brown sugar
Method:
Use a pastry cutter (about 2cm in diameter) to stamp out as many rounds as you can from the lettuce. Place these in a large pan along with the spring onion greens, herbs and green peas. Pour over the clear consommé and season with the Mignonette pepper.
Bring to a boil, add the sugar, reduce to a simmer and cook for about 15 minutes, or until the ingredients are done. Serve hot, ladled into warmed soup bowls.
