Chiffonade Soup

Thumbnail of Chiffonade Soup recipe

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 loaves of tarragon, and some chervil, four leaves of green mint, and a pint of young green peas, fill up with clear consomme, season with a small pinch of mignionette pepper, and a good lump of sugar; boil gently until the peas, &c, are done, and serve.

No. 135