Another Vegetable Broth

Ingredients

• one dozen new carrots
• one dozen turnips
• four onions
• six leeks
• three heads of celery
• two pounds of dry peas
• three ounces of butter
• three quarts of boiling water

Method

1. 1

   Boil the vegetables in salt water, strain, and add to a stock-pot with peas, seasonings, and boiling water.

2. 2

   Boil until peas are cooked, strain, and serve with fried bread.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 13. The excerpt below is the record exactly as published.

ANOTHER VEGETABLE BROTH. Boil for five minutes in plenty of salt water one dozen each of new carrots and turnips, four onions, six leek.«, and three heads of celery ; then stt*ain through a colander, and pour the vegetables into a stock-pot or large stewpan, PRACTICAL HOUSEHOLD COOKERY. 29 together with two pounds of dry peas; add salt, white pepper, and grated nutmeg to taste; also twelve doves, three ounces of butter, and three quarts of boiling water. Let the contents boil till the peas are cooked ; then strain the broth through a sieve, and serve with slices of bread fried in butter. In this case, as in the previous number, vegetables can be added to the soup -tureen if liked. 82. HERB SOUP. Blanch two lettuces, one handful of sorrel, and a little chervil dried and shred; place them in a stewpan with half a pint of broth ; simmer for a few minutes ; add one quart of broth, and boil for half an hour ; stir nicely ; add salt and pepper to taste ; pour into a soup-turaen with a few slices of bread, and serve. 83. CLEAR ASPARAGUS SOUP. Cut the green part of a bundle of fifty asparagus, not too large, into points ; boil them in salt water for twelve or fifteen minutes; strain through a colander, and pour them into a stewpan in which a quart of broth has already been set near to the boil ; let the contents simmer for five minutes only ; add salt and pepper to taste, and serve. 84. CABBAGE SOUP. After having cut a cabbage (savoy preferred) in quarters and washed it carefully in salt water, blanch it with the head of a celery, and let it get cold ; then put the pieces into a stewpan with a good slice of ham, a rasher of bacon, and one quart of broth ; boil for forty minutes ; then take the ham and bacon out, add one pint of broth if required ; 30 PRACTICAL HOUSEHOLD COOKERY. salt and pepper to taste; boil, and pour it into a soup- tureen with some slices of bread. This soup can also be made '' maigre " by substituting butter for ham and bacon, and water instead o( broth ; in that case, soak the slices of bread with half a pint of boiling milk in the soup-tureen before serving. 85. CABBAGE SOUP, MILANAISE. Fry to a nice colour in a stewpan, with two ounces of butter, half an onion, half a carrot, and half a head of celery, all shred fine ; moisten the whole with a good broth, and boil for ten minutes; pass this through a sieve; pour the liquor back into the stewpan, with two tablespoon fuls of tomato sauce, two small savoys cut in fours, after having been blanched and the water squeezed out of them; also two rashers of bacon cut in dice, one sage-leaf," a little minced parsley, two quarts of broth, and a piece of bacon- rind cut in small dice. Let the contents boil for three- quarters of an hour; add one ounce of grated parmesan cheese ; salt and pepper to taste ; then pour all into a soup- tureen with some slices of bread, and serve with an ounce of grated cheese on a plate apart. 86. TURNIP SOUP. Cut six turnips into dice, and brown them in a stewpan with two ounces of butter and a slice of ham ; after which, cook the contents well with a pint of good broth and two spoonfuls of tomato sauce ; boil till dona Then take the ham out, and skim off all the fat. Meantime have ready in a soup-tureen half a dozen slices of bread soaked in one quart- of good boiling broth, a handful each of green peas and asparagus-points (properly cooked apart) ; salt and pepper- to taste ; then pour the turnips with it, mix well, and serve.. PRACTICAL HOUSEHOLD COOKERY. 31 87. TURNIP PUR^E SOUP. Put eight turnips cut in quarters into a stewpan with two spring onions, two heads of celery sliced, two ounces of fresh butter, half a pint of chicken gravy, one pint of white haricot beans; salt and pepper to taste; simmer and stir gently for a few minutes, without browning the contents ; then pour one quart of veal broth over, and boil gently for an hour and a half ; pass the vegetables through a sieve by rubbing with a wooden spoon ; return the pur^e to the stewpan together with the remainder of the broth ; stir well in order to dilute the pur^e ; add another quait of white broth ; stir again ; add a piece of sugar the size of a walnut ; skim off the fat ; boil it for another half- hour ; give it an occasional stir to prevent burning ; then pour it into a soup-tureen with a few crotitons, and serve. 38. LEEK SOUP. Cut six leeks

Cook this with the app: pantry check, scaling, and the assistant.