Bean Soup

Ingredients

• 2 cups beans
• 1 medium onion
• 1 tablespoon parsley
• 1 stalk celery
• 1 medium carrot
• 3 cups cold water
• 2 tablespoons butter
• 2 tablespoons flour
• 3 cups milk
• 1 teaspoon Worcestershire sauce
• salt
• cayenne
• pepper

Method

1. 1

   Soak beans overnight.

2. 2

   Cook beans, onion, parsley, celery, and carrot in cold water; when tender, rub through a sieve.

3. 3

   Melt butter; add flour, milk, and seasonings; cook five minutes.

4. 4

   Combine mixtures and serve.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 16. The excerpt below is the record exactly as published.

3 cups milk salt and cayenne 1 teaspoon Worcestershire sauce \ teaspoon pepper SOUPS 43 Soak beans over night. Cook beans, onion, parsley, celery and carrot in cold water ; when tender rub through a sieve. Melt butter ; add flour, milk and seasonings ; cook five minutes. Combine mixtures and serve. One cup stewed tomatoes added to this soup makes a pleasant variation. Kidney Bean Soup Use recipe for bean soup, substituting kidney beans for Lima beans and adding one tablespoon vinegar. Baked Bean Soup 2 cups baked beans 4 tablespoons butter 2 tablespoons onion 2 tablespoons flour 2 cups tomatoes salt, pepper, and celery salt 2 cups water 2 tablespoons chopped pickle Cook beans in water ten minutes ; press through a sieve. Cook onion in butter five minutes ; add flour and season- ings. When well blended, add tomato, cook five minutes, strain, add bean mixture, reheat, and serve with chopped pickles. • If beans are very sweet, it may be necessary to add one to two tablespoons of lemon juice or vinegar. Cabbage Soup 1 small cabbage 4 tablespoons butter 2 cups water 1 teaspoon salt 2 cups milk | teaspoon pepper 3 slices onion few grains cayenne 2 tablespoons flour Chop cabbage, add water, and cook until tender ; press through a sieve. Melt butter, add chopped onion, cook slowly five minutes, add flour, scalded milk, cabbage mixture ; cook five minutes. Add seasonings, strain, and serve. 44 LOWNEY'S COOK BOOK Carrot Soup carrots 1| teaspoons salt 2 slices onion few grains cayenne sprig parsley 2 cups water I cup rice 2 cups scalded milk 4 tablespoons butter 2 tablespoons flour Chop enough carrots to make two cups. Cook in water until tender. Press through sieve, reserving liquor. Cook rice in milk in double boiler. Cook onion in butter ; add flour and seasonings. Mix carrot mixture with rice and milk and pour on to butter and flour; bring to the boil- ing point, strain, and serve. Garnish with chopped pars- ley. If this soup seems too thick, thin with cream or milk. Cauliflower Soup 1 medium-sized cauliflower 2 cups scalded milk 4 cups cold water 2 teaspoons salt 4 tablespoons butter 2 slices onion 4 tablespoons flour 1 egg yolk 2 tablespoons grated cheese few grains cayenne Cook cauliflower in cold water until tender ; drain, press through a sieve, add scalded milk. Cook onion in butter, add flour ; when well blended, add cauliflower mixture, seasonings; cook five minutes, strain, add yolk of egg slightly beaten, and cheese. Celery Soup 2 cups celery 2 cups scalded milk 1 quart cold water 1| teaspoons salt 2 slices onion 1 blade of mace 4 tablespoons butter cayenne 2 tablespoons flour celery 'salt Chop celery ; cook in water until tender. Cook onion and mace in milk twenty minutes ; strain. Melt butter ; add flour and seasonings. Combine celery and milk mixtures, thicken with butter and flour cooked together, and cook five minutes and serve. Note. — Pieces of celery not suitable for the table may be utilized for this soup. The leaves and root of celery make a very good soup. SOUPS 45 Chestnut Soup 2 cups chestnuts shelled and blanched 3 cups cold water nutmeg 2 cups scalded milk 2 tablespoons onion ^ teaspoon celery salt 4 tablespoons butter salt 2 tablespoons flour cayenne 1 cup cream Cook chestnuts in cold water until tender, press through a sieve, and add scalded milk. Cook onion in butter five minutes, add flour, seasonings, and chestnut mixture. Cook five minutes, add cream, strain, and serve. Note. — To shell chestnuts, make a cross on either side of the nut with a sharp knife. Put one teaspoon melted butter in dripping pan ; add chestnuts and cook in oven until shells come off easily. Cucumber Soup • 4 cucumbers 4 tablespoons butter 4 stalks of celery 4 tablespoons flour 4 cups milk salt and pepper 2 slices onion cayenne and celery salt 1 tablespoon chopped pepper 1 cup cream or rich milk Chop cucumbers and celery; add onion and pepper; cook in milk in double boiler twenty minutes. Add flour and butter cooked together, and seasonings. Cook five minutes, strain, add cream, reheat, and serve. Corn Soup 1 can corn or 1| teaspoons salt 6 ears of corn celery salt and cayenne 2 cups cold water 3 tablespoons butter 2 tablespoons chopped onion 3 tablespoons flour 2 cups scalded milk 1 cup beaten cream 1 cup popped corn Cook corn in cold water twenty minutes. Press through a sieve ; add scalded milk. Cook onion in butter, add flour and seasonings, corn mixture, cook five minutes, strain, add beaten cream, and serve. Garnish with popped corn. 46 lowney's cook book Onion Soup 6 medium-sized onions 3 tablespoons butter 3 cups cold water 4 tablespoons flour 2 cups scalded milk 1 egg yolk salt and cayenne 2 tablespoons Parmesan cheese 1 tablespoon pimento Chop onions, cook in two tablespoons butter five minutes ; add water, cook thirty minutes, press through a sieve. Melt remaining butter, add flour, scalded milk, and seasonings, cook five minutes. Combine mixtures, add egg yolks slightly beaten, Parmesan cheese, and pimento. Pea Soup 1 can peas 3 tablespoons butter 2 cups cold water 3 tablespoons flour 1| teaspoons salt 3 cups scalded milk a bit of bay leaf 1 tablespoon chopped onion cayenne and celery salt Cook peas, bay leaf, onion, and cold water twenty minutes. Press through a sieve. Make a white sauce of butter, flour, and milk. Combine mixtures, add season- ings, and serve. Note. — Cold cooked peas may be used instead of canned peas. Rice Soup 1 cup rice 2 cups cream 6 cups cold water 4 tablespoons butter 1 small onion 2 tablespoons flour .1 green pepper " salt, cayenne, and nutmeg 1 teaspoon chopped parsley 1 teaspoon Worcestershire sauce Cook rice, onion, and pepper in cold water until rice is tender. Press through a sieve. Melt butter, add flour, cream, and seasonings; boil five minutes. Combine mix- tures. Add parsley and serve. SOUPS 47 Sorrel Soup 1 cup chopped sorrel salt and cayenne 1 pint cold water 1 tablespoon tomato catsup 2 tablespoons butter

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