Family Vegetable Soup No. 1

Ingredients

• Take ^ cup each of any 4 or 5 of the following coarse vegetables
• Add YZ small onion cut fine
• 2 stalks of celery (if at hand)
• 2 tablespoons vegetable butter
• 2 teaspoons salt
• Add i cup diced raw potato
• i peeled and cut tomato
• 7 cups of cold liquid, preferably some kind of vegetable broth in part

Method

1. 1

   Put into a covered saucepan with the butter and salt, and let simmer over a medium slow fire for 10 minutes.

2. 2

   Add the diced potato, tomato, and liquid, and let boil until well done.

3. 3

   If it becomes too thick, add liquid to suit, boil up, salt to taste, add chopped parsley, and serve.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 70. The excerpt below is the record exactly as published.

FAMILY VEGETABLE SOUP No. 1 Take ^ cup each of any 4 or 5 of the following coarse vege- tables, measured after being ground through a food mill : carrot, turnip, cabbage, spinach, okra, salsify, string beans, peas, corn, etc. Add YZ small onion cut fine, 2 stalks of celery (if at hand), and put into a covered saucepan with 2 tablespoons vegetable butter and 2 teaspoons salt, and let simmer over a medium slow fire for 10 minutes. Add i cup diced raw potato, i peeled and cut tomato, and 7 cups of cold liquid, preferably some kind of vegetable broth in part

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