Haricot Bean Soup

Ingredients

• 1 carrot
• 1 quart cold water.
• 1 blade mace.
• 1 pint milk.
• 1 pint haricot beans.
• 2 onions.
• 2 cloves.
• 1 teaspoonful parsley.

Method

1. 1

   Wash and pick the beans, let them soak all night in cold water, strain and put into a clean pan with the vegetables, mace, cloves, and cold water.

2. 2

   Bring to the boil slowly, and simmer very gently till tender for two or three hours; as the water reduces, add a little more cold water.

3. 3

   Rub through a sieve, add milk, seasoning, and chopped parsley.

4. 4

   Re-heat and serve.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 9. The excerpt below is the record exactly as published.

HARICOT BEAN SOUP. INGREDIENTS. 1 carrot 1 qu^rt cold water. 1 blade mace. 1 pint milk. Seasoning. METHOD. Wash and pick the beans, let them soak all night in cold water, strain and put into a clean pan with the vegetables, mace, cloves, and cold water. Bring to the boil slowly, and simmer very gently till tender for two or three hours ; as the water reduces, add a little more cold water. Rub through a sieve, add milk, seasoning, and chopped parsley. Re-heat and serve. 1 pint haricot beans. 2 onions. 2 cloves. ^ teaspoonful parsley.

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