Home · Recipes · Historical Cookbook · Soups

French Soup

4 servings

Ingredients

• Beef broth (Bouillon) (as needed)
• Soup vegetables depending on the season (asparagus, cauliflower, young pods, beans, carrots, turnips, celery, savoy cabbage, kohlrabi, potatoes) (as needed)
• Butter (a little)
• Soup meat (as needed)

Instructions

1. Choose appropriate vegetables depending on the season: asparagus, cauliflower, young pods, beans, and carrots in summer; turnips, celery, savoy cabbage, kohlrabi, and potatoes in autumn and winter.
2. Cut the vegetables into uniform pieces, wash and drain them, slice and blanch the potatoes.
3. Melt butter, sauté the vegetables in it for about 10 minutes, then add them to the half-finished bouillon, where they will cook until tender with the soup meat.
4. Serve with the meat cut into portion-sized pieces.

Modernized from a treasured 19th-century German cookbook.