The Unofficial Downton Abbey Cookbook (8 page)

This is a classic soup, perfect for a springtime lunch or dinner at Downton Abbey. This soup, while cream-based, still possesses a light feel, and would not make the daughters of Downton feel too heavy when frolicking about in their springtime dresses while viewing churches with Matthew or attending a garden party.

1
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pounds fresh asparagus

¹
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cup unsalted butter

1
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cups chopped yellow onion

2 teaspoons kosher salt

6 tablespoons all-purpose flour

1
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cups vegetable stock

3 cups whole milk, heated

1 teaspoon dried dill weed

1 teaspoon white ground pepper

2 tablespoons tamari sauce

¹
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cup sour cream

1. Break off and discard tough asparagus bottoms. Break off tips; set aside.
   
2. Heat butter in a medium skillet over medium heat. Stir in asparagus, onion, and 1 teaspoon of the salt. Cook for 10–12 minutes, stirring frequently.
   
3. Once onions are translucent, sprinkle with flour. Stir over very low heat for 6–8 minutes.
   
4. Slowly add vegetable stock, stirring constantly, until soup thickens. Let cool slightly.
   
5. Add milk. Using an immersion blender, purée soup until thoroughly smooth.
   
6. Gently heat soup, stirring in dill, white pepper, and tamari sauce. Do not let it boil!
   
7. In a small bowl, mix sour cream with 1 cup of the soup. Be sure to add soup very slowly so it doesn’t curdle. Add mixture back into hot soup.
   
8. As soup heats, cook asparagus tips in boiling water until tender but still green. Add to soup.
   

Try this with the Steak Chasseur (see
Chapter 4
) or Mrs. Patmore’s Rosemary Oat Crackers (see
Chapter 1
). This soup will provide a solid base for the steak, and nothing beats dipping crackers in soup — especially when the crackers have a hint of rosemary!

While mussels on their own were a popular hors d’oeuvre, this soup would be a creamy option only enjoyed by the most privileged of society. While Mrs. Patmore would know better than to offer a mussel soup after a mussel appetizer, it’s likely that the prestige of mussels would be much appreciated by the Dowager Countess, so such so that the offering would be tempting.

3 pounds raw mussels in shells

¹
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cup unsalted butter

¹
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teaspoon paprika

6 green onions, finely chopped

6 celery stalks, chopped

4 sprigs parsley

1 cup dry white wine

1
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⁄
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cups fish broth

2 cups heavy cream

Kosher salt to taste

Chopped parsley for garnish

1. Make sure none of the mussels have opened. Clean mussels with a stiff brush under running water.
   
2. In a medium-sized saucepan, melt the butter. Add the paprika, green onions, and celery, and sauté, stirring, until they are soft but not brown. Add the mussels (still in their shells), parsley, wine, and fish stock. Bring mixture to a boil, then cover, reducing heat and simmering until the mussels open, about 8 minutes. Throw out any mussels that remain closed.
   
3. Using a slotted wooden spoon, remove mussels from the liquid. Strain liquid through a dampened cloth and measure. If liquid doesn’t reach 4 cups, add additional fish broth. Return liquid to saucepan.
   
4. Remove the mussels from the open shells.
   
5. Add cream to the soup. Bring to boil over high heat, then reduce heat slightly and boil until soup is reduced by about one-fourth. Lower heat to medium. Taste and add salt if needed. Add the mussels to the soup and cook until just heated through. Garnish with parsley.
   

In European, and especially in British, culture, saying “thank you” is one of the first expressions and lessons that children learn. In fact, in Britain there’s a special word — “ta” — taught to children that works as both “please” and “thank you.” That way, before an infant can properly pronounce “thank you,” it can still express thanks.

Queen Victoria’s beloved consort, Prince Albert, loved Brussels sprouts. Some say this soup was developed for him, others say it was named for Queen Victoria’s oldest son. Either way, the inhabitants of Downton Abbey could honor the royal family — and impress their own esteemed guests — by offering this soup as an option during the soup course.

6 tablespoons unsalted butter

1
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⁄
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pounds Brussels sprouts, trimmed, chopped, and blanched in boiling water for 2 minutes

1 large yellow onion, chopped

2 medium potatoes, peeled and diced

4 tablespoons flour

1 tablespoon white sugar

1
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⁄
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cups heavy cream

1
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cups whole milk

4 cups vegetable stock

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cup sherry

1. In a medium-large pot, melt butter over medium-low heat. Add the chopped Brussels sprouts, onion, and potatoes, then cover the pot and let sweat for 15 minutes. The vegetables should not color but should soften. Stir in the flour and sugar, and allow them to soften.
   
2. In a small pot, mix together cream and milk. Bring to a boil, then allow to cool slightly. Add milk mixture to soup, followed by vegetable stock.
   
3. Bring soup to a boil, then reduce heat to low and let simmer, partially covered, for 25–30 minutes or until the vegetables are incredibly tender.
   
4. Remove the soup and purée it in small batches with an immersion blender or food processor.
   
5. Serve the soup in a classic “no-handled” cream cup with saucer.
   

Mini-toasts or Mrs. Patmore’s Rosemary Oat Crackers (see
Chapter 1
) would go well with this soup, either for dunking or just as a simple side.