German Caraway Soup

Ingredients

• 3 table-spoonfuls of flour
• 3oz. of butter
• 5 pints of water
• 1 teacupful of Caraway-seeds
• a carrot
• a turnip
• an onion
• two or three sticks of celery
• season to taste with salt
• season to taste with pepper

Method

1. 1

   In a saucepan, stir flour and butter over heat until browned.

2. 2

   Pour in water, add sliced vegetables, and boil until tender.

3. 3

   Add Caraway-seeds, season with salt and pepper, and boil for an additional fifteen minutes.

4. 4

   Serve over toasted bread pieces.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 134. The excerpt below is the record exactly as published.

season to taste with salt, and serve while hot. (2) German. — Put 3 table-spoonfuls of flour in a saucepan with 3oz. of butter, and stir it over the fire until nicely browned; then pour in 5 pints of water. Peel a carrot, a turnip, and an onion, cut them, as well as two or three sticks of celery, into slices, put the vegetables into the water, and boil. When they are tender, put 1 teacupful of Caraway-seeds

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