Gold Soup

Ingredients

• 2 cups scraped and thinly sliced carrot
• 1 small onion sliced (rolled fine)
• 2 cups thinly sliced raw potato
• 5 cups cold water
• 2 stalks of celery (if at hand)
• i cup thin cream or canned milk
• i large sprig parsley
• Salt to taste
• il/2 tablespoons vegetable butter
• 2 toasted white crackers

Method

1. 1

   Put carrot, onion, parsley, and butter into a saucepan, add 0.5 cup water, and let cook slowly under cover until dry, stirring often to prevent scorching.

2. 2

   Add water, celery, potato, salt to taste, and let boil rapidly until the vegetables are well done and broken up.

3. 3

   Remove the parsley, and mash through a colander.

4. 4

   Add the cracker crumbs, and boil up.

5. 5

   Add the hot cream or cold canned milk, strain again, salt to taste, and serve.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 72. The excerpt below is the record exactly as published.

GOLD SOUP 2 cups scraped and thinly il/2 tablespoons vegetable butter sliced carrot 2 toasted white crackers 1 small onion sliced (rolled fine) 2 cups thinly sliced raw potato 5 cups cold water 2 stalks of celery (if at hand) i cup thin cream or canned milk i large sprig parsley Salt to taste

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