Bean Soup (Potage aux Haricots) a la Octavious

Ingredients

• three quarts water
• one cup tomato juice
• some salt
• some hot milk or cream
• two tablespoons chopped lettuce or parsley
• Boston beans (that have been thoroughly washed)
• a ham or beef bone or any piece of meat

Method

1. 1

   Put beans, water, onions, carrots, and meat on the stove; simmer for 3-4 hours.

2. 2

   When beans are done, add salt, strain, and return to stove.

3. 3

   Add tomato juice, thicken with cornstarch, and add milk or cream before serving.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 62. The excerpt below is the record exactly as published.

an Soup (JPotage aux Haricots ) a la Octavious Put Boston beans (that have been thoroughly washed) on the stove with three quarts water, onions, carrots, a ham or beef bone or any piece of meat; let simmer three to four hours. When the beans are well done, add some salt; press through a fine strainer; put on the stove; add one cup tomato juice; thicken with a little cornstarch. Just before serving, add some hot milk or cream, and two tablespoons chopped lettuce or parsley

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