Basic Soup

Ingredients

• an onion
• a carrot
• a little boiled rice
• a cup of boiling milk
• the yolk of an egg
• some butter
• a pinch of nutmeg
• salt
• pepper
• chopped parsley

Method

1. 1

   Combine the onion, carrot, and meat with enough water.

2. 2

   Boil for an hour, strain, and thicken with flour and butter.

3. 3

   Add boiled rice or croutons, and season with salt, pepper, and nutmeg.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 78. The excerpt below is the record exactly as published.

salt and pepper compared with Americans. Good pure food, with the simple, fresh flavor inherent, does not require seasoning to heighten its excellence, and stale meat or adulterated materials are not thus rendered any more wholesome. In coming back to America after a trip abroad, you notice first the excess of salt in everything, especially bread and butter ; then the muddy complexions and harsh 240 With a Saucepan over the Sea voices. Too much salt, as any one knows, irritates the mucous membranes and causes skin diseases, and too much pepper inflames and dries the blood, injuring the liver beyond repair. In Europe, especially in France, they think that soup is most important once a day, strong, nourishing, satisfying. Even the poorest peasant has good broth. It satisfies hunger, keeping one from eating too much meat; and according to French tradition, the glass of light wine taken after, called "le coup d'apres," robs the doctor of a fee. If stock is made, and all scraps utilized, soup can be had each day for dinner. Nothing need be wasted. Even the dish of hash, left over, can be turned into excellent soup. If it were heated again, it would be tough and tasteless. An onion, a carrot, some herbs, and the meat with the gravy must be put with enough water, boiled an hour or more, strained and thickened with flour and butter, then, say, a little boiled rice added, or some croutons, with salt and pepper. Half a dish of macaroni and cheese, with the gravy and bones of fried chicken, an onion, a carrot, a bit of celery, and some herbs, water, of course, will, if cooked awhile, and rubbed through a sieve with the addition of a cup of boiling milk, the yolk of an egg, or some butter and flour, salt, i6 241 With a Saucepan over the Sea pepper, and chopped parsley, and a pinch of nut- me

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