Haricot Soup

Ingredients

• 1 pint beans.
• 2 large onions (scalded or parboiled).
• 1 large carrot.
• 1 small turnip.
• 2 quarts water.
• \ oz. dripping.
• Salt and pepper to taste.
• \ pint milk (if liked).

Method

1. 1

   Soak and drain the beans according to 'Axioms,' 21, then put them into a saucepan with the cold water and dripping.

2. 2

   Cut the vegetables into very small pieces; when the soup boils put them in, and simmer from 2 to 4 hours, or until quite soft.

3. 3

   Then strain the soup through a wire sieve or colander into a bowl, and rub the vegetables through with a wooden bowl.

4. 4

   Season to taste, pour it back into the pan to get hot, and serve with squares of toast.

5. 5

   If the milk is used it should be added with the seasoning.

Nutrition per serving

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 33. The excerpt below is the record exactly as published.

HARICOT SOUP. Ingredients : — 1 pint beans. 2 large onions (scalded or parboiled). 1 large carrot. 1 small turnip. 2 quarts water. \ oz. dripping. Salt and pepper to taste. \ pint milk (if liked).

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