Brown Soup

Ingredients

• one large carrot
• one large Spanish onion
• six ounces soaked green (German) lentils
• two cleaned potatoes cut in halves
• one sliced carrot
• one sliced turnip
• a head of celery
• half a dessertspoonful brown sugar
• two tablespoonfuls of oatmeal
• one of flour

Method

1. 1

   Fry carrot and onion in butter until brown, then add to a pot with water.

2. 2

   Add lentils, potatoes, carrot, turnip, celery, and brown sugar.

3. 3

   Boil for three hours and rub through a sieve.

4. 4

   Brown oatmeal and flour, smooth with stock, and add spices.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 263. The excerpt below is the record exactly as published.

Brown Soup Cream Soup White Fillets a la Horly Cutlets Norman Green Peas and Potato Cream Omelet and Stuffed Mushrooms Cucumbers Farced Pudding Helene Bavarian Cream Meringues Vegetables in Aspic Orange Ice Cream Fruit Coffee 660 VEGETARIAN Brown Soup. Slice one large carrot and one large Spanish onion, put them in a pan in which you have heated a good bit of butter, fry till a good brown, and put all in a pot with two quarts of water. Now add six ounces soaked green (German) lentils, two cleaned potatoes cut in halves, one sliced carrot, one sliced turnip, a head of celery, half a dessertspoonful brown sugar. Boil for three hours and rub through a sieve. Brown two table- spoonfuls of oatmeal and one of flour

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