Blended Vegetable Soup

Ingredients

• two quarts of boiling water
• two tablespoonfuls of Ko-nut
• one and one-half teaspoonfuls of salt
• one-quarter of a teaspoonful of celery salt
• two teaspoonfuls of Worcestershire sauce
• one-quarter of a teaspoonful of paprica
• one cupful of flaked beans
• one cupful of peas
• one cupful of rice

Method

1. 1

   Add Ko-nut, salt, celery salt, Worcestershire sauce, and paprika to boiling water.

2. 2

   Slowly add flaked beans, peas, and rice.

3. 3

   Boil for ten minutes and serve with croutons.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 299. The excerpt below is the record exactly as published.

wo cupfuls of flaked beans and let boil three minutes. Melt two tablespoonfuls of Ko-nut in frying-pan, add two tablespoonfuls of flour, one-half teaspoonful of salt, one-quarter of a teaspoonful of paprica, ten drops of onion juice and one pint of milk slowly. When well mixed add the soup stock and serve. M. Robinson. SOUPS WITHOUT MEATS. 429 BLENDED VEGETABLE SOUP. Take two quarts of boiling water, add two tablespoonfuls of Ko-nut, one and one-half teaspoonfuls of salt, one-quarter of a teaspoonful of celery salt, two teaspoonfuls of Worcestershire sauce

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