Kidney Bean Soup

Ingredients

• one pint of kidney beans
• two quarts fresh cold water
• one good sized onion
• half a medium sized carrot
• one scant teaspoon of salt
• one clove
• one dozen peppercorns
• one tablespoon of butter
• one tablespoon of flour
• some thin slices of lemon
• four tablespoons of sherry

Method

1. 1

   Pick over, wash and soak kidney beans overnight.

2. 2

   Drain, add cold water and a bouquet of sweet herbs, simmer until they break.

3. 3

   Add roasted onion, browned carrot, salt, and peppercorns.

4. 4

   Rub through a sieve, return to fire, adjust consistency with boiling water or stock.

5. 5

   Cook butter and flour until browned, dilute with soup, mix, and simmer for 10 minutes.

6. 6

   Serve with lemon slices, hard-boiled egg quarters, and sherry.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 107. The excerpt below is the record exactly as published.

one tablespoon of butter and one pint of cream. Let it come to a boil and serve. Kidney Bean Soup Pick over, wash and soak over night one pint of kidney beans. In the morning drain them; add two quarts fresh cold water and a bouquet of sweet herbs, and place at the side of the fire to simmer very gently until they break in pieces when half done, add one good sized onion roasted in a slow oven until well browned through, half a medium sized carrot cut fine and browned in a little fat, one scant teaspoon of salt, one clove and one dozen peppercorns. When very tender, rub through a fine sieve and return to the fire. If the pulp is very thick, add sufficient boiling water or good brown stock to reduce to a creamy consistency. Taste and add seasoning as necessary. Cook together until browned one tablespoon each of butter and flour; dilute smoothly with some of the soup, then turn into the kettle and stir until well mixed. Simmer ten minutes longer. Place in the hot soup tureen some thin slices of lemon, quarters of hard-boiled egg and four tablespoons of sherry; fill with the soup and send to the table. Soups and Broths 211 Baked Bean Soup Cover cold baked beans with water and let them simmer until soft; add half the quantity of tomato, strain, add more water, if too thick, season with salt, pepper; heat again and serve with bits of toast. Finland Beef Soup Cut one pound of beef from the round into small pieces; season with salt and pepper; fry it in the soup kettle with quarter of a pound of butter and one sliced onion until very brown; then add one gallon of cold water and allow it to simmer for an hour; then add two small cupfuls of chopped okra and simmer three hours longer, when it is ready to serve. Puree of Carrots Boil enough carrots to make a pint after being run through colander. Put one and one-half pints of milk and carrots on stove, when boiling add three small tablespoons flour wet in a little cold milk. Stir constantly as it boils and, last, a little pepper, butter and saltspoon of salt. Rice Consomme Take off the fat and heat two guarts of consomme stock, when boiling add two tablespoons of rice flour rubbed smooth with a little stock. Boil for fifteen minutes, add a teaspoon of sugar and salt, boil until the rice is cooked ; add a cup of cream or rich milk. Brown Soup Put on soup bone early in morning, chop two pounds of beef very fine, flavor with onion, salt and pepper, and make into small balls and fry; put them into the soup (after seasoning soup to taste), add one pint of browned flour. Have in tureen six hard-boiled eggs, cut up; four lemons, sliced. Pour the soup over these and serve. Beef and Sago Soup Two pounds lean beef, chopped, two quarts of water, one- half cup sago, soaked in a little water, yolks of three eggs, salt to taste; stew the beef till it falls to pieces, strain, salt the liquid and stir in the sago; simmer gently one hour, stirring often, add the beaten yolks, boil up once and serve. 13 212 The Toronto Cook Book Plain Chicken Soup Cut up a fowl in small pieces, and dredge them well with flour, and fry them brown in lard, season with salt and pepper, add three pints of water; cover closely and simmer until the soup is well flavored. When ready to serve, thicken with flour. Victoria Soup One pound knuckle of veal, one onion, one blade of mace, half a pound of pearl barley, one carrot, one quart of milk. Chop the veal with the onion and carrot, put in kettle with one quart of water or enough to cover, and skim and let simmer for one hour; when nearly done add the barley, previously soaked in a little water. Boil gently one and one-half hours after the barley has been put in, adding water now and then as it simmers down; lastly, add one quart of milk, boil up once and serve. Other spices may be used. Thicken a little with two tablespoons of flour

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