Chapter X · Leading Culinary Operations · No. 245
245—Vegetable Soups
These soups, of which the “Paysanne” is the radical type, do not demand very great precision in the apportionment of the vegetables of which they are composed; but they need great care and attention, notwithstanding.
The vegetables, in the majority of cases, must undergo a long stewing in butter, an operation the object of which is to expel their vegetable moisture and to saturate them with butter.
In respect of others which have a local character, the vegetables should be cooked with the diluent, without a preparatory stewing.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 245, p. 102. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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