Clear Vegetable Soup with Peas, Broccoli and Sprouts
Clear Vegetable Soup with Peas, Broccoli and Sprouts is a traditional British recipe, based on Alexis Soyer's recipe of 1854, for a classic clear soup of carrots, turnips, onions, leeks and celery in a clear veal stock base and which is finished with peas, broccoli and cooked Brussels sprouts. The full recipe is presented here and I hope you enjoy this classic British version of: Clear Vegetable Soup with Peas, Broccoli and Sprouts.
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This is a traditional British recipe redacted from Alexis Soyer's 1854 volume A Shilling Cookery for the People, the first Victorian cookbook for the common man.
Original Recipe
6. Lesson No. 2.—The addition of a few green peas, when in season, also small pieces of brocoli, a cauliflower, or a few Brussels sprouts, previously boiled, makes an improvement in the above. A little chervil and tarragon render it both pleasant and refreshing.
Melt the butter in a pan and add the vegetables and sugar. Fry, stirring constantly, until the vegetables appear dry (about 10 minutes).
Add the stock and bring to a simmer. Skim all the fat from the surface, add the peas, broccoli, cauliflower and Brussels sprouts and continue cooking for about 10 minutes more, or until all the vegetables are just tender. Stir in the chervil and tarragon then ladle into warmed soup bowls and serve.
