Brown Vegetable Soup (Soupe aux Legumes)

Ingredients

• 1 cupful of carrot
• 1 cupful of turnip
• 1 cupful of onion
• 1 cupful of celery
• 3 pts. water or meat boilings
• A bunch of herbs
• 14 oz. butter or dripping
• 1| oz. flour
• 1 dessert-sp. mushroom ketchup
• Salt
• Pepper

Method

1. 1

   Prepare the vegetables, cut them in small pieces, and dry them in a cloth.

2. 2

   Melt the fat in a saucepan, add the vegetables, and brown them.

3. 3

   Remove the vegetables, add the flour to brown, then gradually add the water and stir until boiling.

4. 4

   Return the vegetables with herbs and seasonings, and simmer for 1.5 to 2 hours until soft.

5. 5

   Strain through a sieve and return to the saucepan to reheat.

6. 6

   Season to taste and serve with fried croûtons.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 76. The excerpt below is the record exactly as published.

Brown Vegetable Soup (Soupe aux Legumes) 1 cupful each of carrot, turnip, onion, and celery. 3 pts. water or meat boilings. A bunch of herbs. 14 oz. butter or dripping. l| oz. flour. 1 dessert-sp. mushroom ketchup. Salt. Pepper

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