Julienne Soup

Ingredients

• one good spoonful of butter
• three small onions
• three quarts of rich stock
• three chopped carrots
• two small chopped turnips
• three gills of dried peas
• salt
• pepper
• little mace
• celery seed

Method

1. 1

   Melt butter in a kettle, fry onions until light brown.

2. 2

   Add stock, carrots, turnips, peas, and seasonings.

3. 3

   Boil for two hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 40. The excerpt below is the record exactly as published.

JULIENNE SOUP. Into a kettle put one good spoonful of butter ; stir while melting. Fry a light brown three small onions. Add three quarts of rich stock, three chopped carrots, two small chopped turnips, three gills of dried peas that have been soaked nine or ten hours. Add salt, pepper, little mace and celerj' seed. Boil for two hours. BLACK BEAN SOUP. Soak two quarts of black beans over night; in the morning put them on the stove to boil ; when they are becoming soft add pieces of corn beef large enouo-h to salt soup ; boil until the beans are quite soft, strain through a colander, pour back into the soup kettle, and if too thick, add warm water to make it the proper consistency ; season with pepper and ground cloves. Before sending to the table, add four or five eggs, boiled hard and chop- ped in small pieces. It is nice to add a sufficient quantit}^ of anj^ kind of wine, to give the soup a flavor of the wine. The soup is verj^ good with- out the wine. Two quarts of beans will make enough soup for any ordinarj^-sized 70 TWENTIETH CENTURY HOME COOK BOOK. family for two days. If wanted for an early dinner, better begin boiling the beans the day before the soup is wanted. — Mrs. Clarcjicc Shcpard. BEAN SOUP. Soak well one and a half pints of good beans for about ten hours. Place them over the fire with five quarts of water and one pound of salt pork. Boil slowly three or more hours and add a little pepper. Strain and serve with slices of lemon. GREEN PEA SOUP. Boil half a peck of green peas in one and a half gallons of water till quite done. Then strain the peas from the liquor, returning liquor to the pot. Rub the peas through a sieve, chop an onion fine, fr}'ing in a little lard, not too brown ; add this with chopped thyme, parsley, pepper and salt. Then stir a small dessertspoonful of flour into boiling soup ; serve with cubes of toasted bread. PEA SOUP. For one-half peck of peas, if fresh, boil shells in two quarts of water one half hour. Strain off and put in half of the peas, boil one half hour; then put in the remainder. When tender take out one cup of the peas, and put the rest through a sieve or colander, then put back on the stove and add two ounces of butter with one tablespoonful of flour. Stir into it pepper and salt and one half pint of creain or rich milk. Serve with croutons or fried bread. Mrs. Atncy Fallon, Wayne, Pa. VEGETABLE SOUP. Earl}' in the morning wash a beef shank in several waters. Break the bone and put it in a large kettle of cold water. Let it boil steadily until an hour before dinner. Skim off the impurities of the meat as soon as they begin to rise. Before adding vegetables strain the stock; then put in equal quantities of the following: Potatoes, cabbage, tomatoes, grated corn ; also one onion, three carrots, one large turnip, a little pars- ley, thj'me and small piece of garlic if liked, one ver}^ small pepper pod, three tablespoonfuls of brown sugar, one teaspoonful of black pepper. Boil an hour and pour in thickening of milk and flour and sers'e. ASPARAGUS SOUP. Make a good strong stock of veal or beef, having about three quarts of stock to one bunch of asparagus. Boil until tender, strain and return to - SOUP. 71 the lire, adding another bunch of asparagus, chopped very fine, and boil twenty minutes. Mix a cup of milk with a tablespoonful of flour; add to the soup. Let it come to a boil and serve. Season to taste with pepper and salt. OYSTER SOUP. Four dozen oysters. Half teaspoonful sa-lt. One teaspoonful black pepper. Piece butter size of a large egg. One pint fresh milk. One tablespoonful flour. Put in the liquor to boil ; when it comes to a boil add salt, pepper and butter, lastly the flour, after it has been made into a batter. Stir contin- ually. As soon as it begins to boil add yolk of an egg well beaten, then the milk. As soon as the mixture boils up well put in the oysters. Let them remain two minutes. Stir all the time or the milk will curdle. OYSTER SOUP. Pour one quart of cold water over one quart of oysters if solid ; if not solid, one pint of water ; drain through a colander into a soup kettle, and when it boils, skim, add pepper and then the 03'sters ; season with butter and salt ; then add one quart of rich new milk, brought to boiUng point in a tin pail set in a pot of boiling water; let boil up and serve at once. Or, instead of adding milk, place it boiling hot in tureen, pour the soup over it, then serve. — Mrs. W. H. Smithy Jr., Parkersburg, West Va. CHICKEN SOUP. Put on two gallons of water and a slice or two of bacon, with a fat hen. Let it boil until very tender. Remove the fowl, mincing all the white meat and a small portion of the dark. Yolks of two hard-boiled eggs, a tablespoonful of butter, pepper, salt and celery seed

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