Curried Vegetable Soup

Ingredients

• 1½ oz. Butter
• 1 large Onion
• 2 large Apples, or Eluibarb, or Green Gooseberries
• 2 oz. Carolina rice
• 1 tablespoonful Curry Powder
• 1 teaspoonful Curry Paste
• 1 tablespoonful Vinegar
• 1 Carrot
• Turnip
• white of 2 Leeks
• 1 stick Celery
• sprigs Parsley, Thyme, and Marjoram, Bay Leaf, Salt, Pepper
• squeeze Lemon Juice
• 2 or 3 tablespoonfuls Cream (may be left out)
• 2 quarts Water

Method

1. 1

   Wash and cut vegetables, scald, dry, and chop onion.

2. 2

   Peel, core, and chop apples.

3. 3

   Boil rice for curry.

4. 4

   Melt butter, fry onions and apples, add curry, then vegetables.

5. 5

   Toss, add rice and vinegar.

6. 6

   When absorbed, add water and seasoning.

7. 7

   Simmer for 2 hours, strain, rinse pan, return and warm up.

8. 8

   Season again.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 13. The excerpt below is the record exactly as published.

1 oz. butter, a teaspoon flour, and saltspoon sugar. Put in pan with two carrots, small parsnip. Spa: ish onion, sprig lemon thyme, \ lb. cooked haricot beans, and 3 pints water. Boil slowly for hours. Wffien vegetables are soft, mash through colander ; return to pan, and when it boils up, add ^ pint milk, oz. flour, and IJ oz. butter mixed carefully together. Cook for 7 minuteSj and seive. Parsley may In? added, if liked. TRIED FAVOURITES COOKERY BOOK. 5 Croutons for Soup, &c. Cut gomo bread J inch thick ; stamp out in rounds. Put \ lb. butter into a pan, and melt ; pour off the top into a fiying pan, and make it a light brown. ThroAV in the bi’ead, and fry a golden colour. Drain on soft paper, and serve. Curried Vegetabie Soup. li oz. Butter, 1 large Onion, 2 large Apples, or Eluibarb, or Green Goose- berries, 2 oz. Carolina liice, 1 tablespoonful Curry Powder, 1 teaspoon- ful Curry Paste, 1 tablespoonful Vinegar, 1 Carrot, Turnip, white of 2 Leeks, 1 stick Celery, sprigs Parsley, Thyme, and Marjoram, Bay Leaf, Salt, Pepper, squeeze Lemon Juice, 2 or 3 tablespoonfuls Cream (may be left outl, 2 quarts Water

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