French Rice Soup

Ingredients

• 2 oz.-butter
• 1 onion
• 14 pints hot water
• $ pint milk
• seasoning to taste
• 1 large teaspoonful MARMITE

Method

1. 1

   Wash rice two or three times.

2. 2

   Put it in stewpan with butter previously melted.

3. 3

   Stir over fire for few minutes.

4. 4

   Dissolve MARMITE in hot water and add to rice.

5. 5

   Boil up, skim, add onion, peeled and stuck with clove, also the milk.

6. 6

   Simmer gently for about 35 minutes.

7. 7

   Season to taste with salt, pepper and a grate of nutmeg.

8. 8

   Stir occasionally whilst cooking to prevent burning.

9. 9

   Remove the onion before serving.

10. 10

    If liked the soup may be thickened with a little cornflour and the onion chopped and returned to the soup, before serving.

As published

This recipe was extracted from 60 Marmite recipes (1920) by Marmite Food Extract Co, page 1. The excerpt below is the record exactly as published.

2 oz. butter, 3 pint milk, % gill cream, if liked, 1 tablespoonful crushed tapioca, 1 quart of water, 1 dessertspoonful MARMITE. Wash and trim the celery and cut into small pieces. Melt the butter in a stewpan and put in the celery ; cook it for a few minutes add the MARMITE, dissolved in the water, and boil for an hour. Then add the crushed tapioca, and boil for half an hour longer. Remove the scum and season to taste. Add the milk and cream, and reheat the soup. Serve with fried bread croutons. Marmite a wonderful help to the cook. SOUPS Continued VEGETABLE SOUP. 1 small onion, 1 turnip, 1 carrot, 2 potatoes, 14 pints of water, 1 good teaspoonful MARMITE, 1 gill of milk, 1 oz. butter, 1 tablespoonful flour, salt, pepper and nutmeg. Wash, peel and cut the vegetables into very thin shreds, melt the butter in a stewpan, add the vegetables and stir them over the fire for 10 minutes, without allowing them to get brown; then add water with the MARMITE dis- solved in it. Let the whole simmer for about an hour. Remove scum and season with salt, pepper and nutmeg. Mix the flour with the milk to a smooth paste, add it to the soup, and boil for another ten minutes. Then serve. BARLEY SOUP. 2 oz. pearl barley, 2 small carrots, 1 small onion, 1 oz. butter, 1 pint of milk, 4 gill of cream, 1 yolk of egg, and 1 teaspoonful MARMITE. Put the barley into a basin, pour over some tepid water and let soak for a few minutes. Meantime scrape the carrots and peel the onion, cut them into small slices, put them into a stewpan with the butter, and fry a little. Add a quart of water or stock, stir in the MARMITE till dissolved, and season to taste. Let it come slowly to the boil; skim, and add the soaked barley, and simmer gently about 4 an hour. ‘Then strain, put back into clean stewpan, mix the milk and yolk of egg, and stir into the soup; reheat long enough to bind, but do not boil it, and serve. FRENCH RICE SOUP. ym 2 0%, ficey-2.0z.-butter, 1 onion, cloves, 14 pints 14, hot water, $ pint milk, seasoning to taste, and 1 large teaspoonful MARMITE. Wash rice two or three times. Put it in stewpan with butter previously melted. Stir over fire for few minutes. Dissolve MARMITE in hot water and add to rice. Boil up, skim, add onion, peeled and stuck with clove, also the milk. Simmer gently for about 35 minutes. Season to taste with salt, pepper and a grate of nutmeg. Stir occasionally whilst cooking to prevent burning. Remove the onion before serving. If liked the soup may be thickened with a little cornflour and the onion chopped and returned to the soup, before serving. Marmite makes and enriches soups, stews, sauces, etc. TAAL STI ATE aE EAE ROPE I EL II SE } Page 5 SOUPS Continued MACARONI SOUP. [CEA NN te TENE { 3 oz. stick macaroni, 14 pints hot water

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