Brown Soup

Ingredients

• One pound of turnips
• one pound of carrots
• half a pound of celery
• six ounces of onions
• one pint and a half of peas
• four ounces of butter
• half a pound of bread crust

Method

1. 1

   Cut the vegetables into small pieces; put them in a pan with the butter; cover and stew until brown, stirring occasionally; add the peas with their boiling water; add sufficient boiling water to make three quarts; add the browned bread; season with pepper and salt; boil gently for three or four hours; rub through a coarse sieve; return to the pan, boil, and serve.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 35. The excerpt below is the record exactly as published.

Brown Soup. One pound of tm-nips, one pound of carrots, half a pound of celery, six ounces of onions, one pint and a half of peas, four ounces of butter, and half a pound of bread crust

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