Jardiniere Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of vegetables scooped into pea or olive-sized pieces that are cooked in a clear stock base flavoured with herbs. The full recipe is presented here and I hope you enjoy this classic British version of: Jardiniere Soup.
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This is a classic recipe for a Victorian version of Jardiniere 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. 133.—JARDINIERE SOUP.
Scrape, peel, and clean three carrots, and a little number of turnips; and with small-sized vegetable scoops, proceed to scoop them out into the form of peas, olives, &c., according to fancy or convenience. When this is done, place the said vegetables, with equal quantities of very small button onions, celery, cut the size of carrots, &c., some pulled leaves of lettuce, tarragon, and chervil, in a soup-pot; fill up with clear stock; add a bit of sugar : boil gently until the vegetables are done; taste to ascertain that the flavour is good, and serve hot.
Modern Redaction
Ingredients:
3 carrots, peeled
2 turnips, peeled
8 small button onions
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
Method:
Take a melon-baller (any size) and scoop as many balls as you can from the carrots and turnips. Place the carrot and turnip balls in a pan with the onions, celery, lettuce leaves, tarragon and chervil. Pour over the stock, add a little sugar then bring to a boil, reduce to a simmer and cook for about 20 minutes, or until the vegetables are done.
Adjust the seasonings to taste, ladle into warmed soup bowls and serve.
