Haricot Soup with Fresh Vegetables

Ingredients

• one pint of Beans
• a quart of boiling water
• an onion sliced
• two turnips cut up
• three potatoes cut up
• an ounce of butter
• a good sprinkling of pepper and salt

Method

1. 1

   Prepare beans as above, then add boiling water and vegetables.

2. 2

   Boil until tender, adding more water if too thick.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 30. The excerpt below is the record exactly as published.

one pint of Beans just as they are into three pints of cold water with a teaspoonful of salt. Bring to the boil, simmer for half an hour, stop the boil by pouring in a coffeecupful of cold water. Repeat this every half hour again and again till the Beans are tender. Beans vary much in cooking, and the shop- man never knows if they are one year or six years old. Some Beans are cooked in half the time that others will require. But for soup the above method is far better than soaking them. As soon as the Beans are quite tender add a pint or more of white stock. Let the Beans boil in it till they are quite a pulp. Pass them through a hair sieve. Add a little more stock, and let it boil till a scum rises to the top. Just before serving add half a gill of cream. Serve with sippets of fried bread. Haricot Soup with Fresh Vegetables.— Prepare the Beans as above. When tender add a quart of boiling water, an onion sliced, two turnips and three potatoes cut up, an ounce of butter, and a good sprinkling of pepper and salt

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