Economical Soup

Ingredients

• two good-sized onions
• 2 oz. butter
• liquor in which a cauliflower has been boiled
• a little pepper
• some bacon rinds
• a very little milk

Method

1. 1

   Peel and cut onions into small pieces.

2. 2

   Melt butter in a stewpan, add onions, cover, and cook for an hour.

3. 3

   Gradually pour in the liquor from boiled cauliflower, add stale bread, pepper, and bacon rinds.

4. 4

   Simmer for at least an hour, then strain through a sieve, crushing bread and onions.

5. 5

   If too thin, boil longer.

6. 6

   Serve with a little milk added.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 14. The excerpt below is the record exactly as published.

Economical Soup. Most excellent for a brown soup made of vegetables only, it might be used for soup kitchens but is I’eally tasty and rich enough for any dinner table. Take two good-sized onions, peel tliem, and cut them into small pieces ; put into your stewpan about 2 oz. butter or very good dripping; when melted put onions in, cover the pan, and let them cock for an hour. The steam will prevent their frying. Then pour in by degi-ees the liquor in which -a cauliflower has been boiled ; put in any pieces of stale bread you may have, add a little pepper and some bacon rinds, but no salt, as enough has already been used in cooking the cauliflower. Simmer for at least an hour; tjien pass through a hair sieve, crushing bi'ead and onions with a wooden spoon. If it is too- thin, boil some time longer to i-educe it ; then pour it into the soup tureen, adding a veiy little milk

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