Beetroot Soup

Ingredients

• 1 quart of stock
• 1 oz. of butter
• 1 oz. of flour
• 1 large cooked beetroot
• 1/2 a stick of celery
• 1/2 gill of cream
• salt
• pepper

Method

1. 1

   Melt butter, stir in flour, and cook briefly.

2. 2

   Add stock, or milk and water if no stock.

3. 3

   Boil, then add shredded beetroot and celery.

4. 4

   Boil for 30 minutes, sieve, rub beetroot through for color and consistency.

5. 5

   Season, add cream, heat without boiling, and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 23. The excerpt below is the record exactly as published.

Beetroot Soup. 1 quart of stock, 1 oz. of butter, 1 oz. of flour, 1 large cooked beetroot, \ a stick of celery, \ gill of cream, salt and pepper

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