Onion Soup

Ingredients

• two of the large Valencia onions
• four tablespoonfuls of butter
• a large white turnip
• a head of celery
• two quarts of any broth from boiled meat
• a tablespoonful of butter
• a tablespoonful of flour

Method

1. 1

   Brown sliced onions in butter.

2. 2

   Add turnip and celery, then broth.

3. 3

   Boil until vegetables are tender.

4. 4

   Save broth, then mix butter and flour, add broth and vegetable pulp, season, boil briefly, and serve hot.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 101. The excerpt below is the record exactly as published.

tablespoonfuls of flour, and let that brown ; then pour in four quarts of boiling water, add two teaspoonfuls of salt and a level saltspoonful of pep- per ; stir the soup thoroughly, put in the carcass of the tur- key without breaking it, cover the soup-kettle, and let the soup cook slowly for at least two hours ; then remove the carcass of the turkey, and 'serve the soup hot with all the other ingredients in it. A glass of wine poured into the tureen containing the soup is a great addition to it when the flavor of wine is liked ; but the soup is excellent without it. 176 PRACTICAL AMERICAN COOKERY. CHICKEN SOUP. Carefully pluck all the feathers from a fowl weighing about four pounds ; singe off the hairs with a piece of lighted paper, or a tablespoonful of alcohol poured on a plate and lighted with a match ; then wipe the fowl with a wet towel, cut off the head and feet,- and draw it without breaking the intes- tines. If the fowl is carefully drawn, there will be no neces- sity to wash it, and thus its flavor will be preserved. Peel and slice a small onion, and fry it brown in the bottom of the soup-kettle, with a tablespoonful of butter ; then put the fowl into the soup-kettle, and turn it about until it is slightly browned. Next pour over it four quarts of cold water, add a level tablespoonful of salt, half a saltspoonful of pepper, a head of celery washed in cold water and then cut in half- inch dice, and one blade of mace. Cover the soup-kettle, and let its contents boil slowly until the chicken is tender. Meantime scald the head and feet of the fowl, scrape the skin oif them, and cut off the beak and toes ; cut the neck into half-inch pieces ; clean the gizzard and heart, and re- move the gall from the side of the liver, and chop them in small bits ; when all these parts of the fowl are prepared, put them into a frying-pan containing a tablespoonful of smoking hot butter, and fry them brown, then put them into the soup-kettle ; pour a cupful of hot water into the pan in which they were fried, stir it well about, and then pour it into the soup. When the fowl is tender, take it out of the soup, and use it as directed in the recipe for chicken salad or for chicken croquettes; set the soup-kettle where the rest of its contents will cook slowly until wanted for the table, taking care to keep it closely covered to prevent evaporation. When ready to use the soup, add to it two tablespoonfuls of any good table sauce, and serve it without straining it, after removing the head and feet. SOl/PS {potage). 177 pur]6e sieve. The sieve shown in the accompanying cut is made of perforated tin, or very strong wire netting, set in a stout wooden frame, nearly in the centre. An ordinary flour- sieve is not strong enough to permit the hard rubbing that is required to force a puree or pulp through the sieve. A Puree Sieue and Masher. very fine colander will serve for the purpose of making ordi- nary/«r^Vf/ especially the kind made with solid sides and a bottom of perforated tin. CHICKEN Aim RICE SOUP, OB POTAGE A LA BEINE. To three quarts of clear chicken broth, add half a cup- ful of rice, and boil it until the rice can be rubbed through a sieve with a potato-masher; then return the broth and rice to the saucepan, add enough hot milk to make them the consistency of cream, season them palatably with salt, 178 PRACTICAL AMERICAN COOKERY. pepper, and nutmeg, and as soon as the soup is hot serve it, as it grows too thick by standing. CREAM OF ASPARAGUS. When asparagus is used, the tough part of the stalks can be boiled until they are tender enough for the pulp to be rubbed through a sieve with a potato-masher : a cupful of the pulp will make a quart of soup if the directions here given are followed. For a quart of soup, put in a saucepan over the iire a tablespoonful each of butter and flour, and stir them until they are smoothly blended ; then gradually stir in a pint of milk, and enough of the >fater in which the asparagus was boiled to make a soup about the consistency of cream ; to this add a cupful of the asparagus pulp pre- pared as directed above, stirring it smoothly with the soup ; let it boil once, season it palatably with salt, white pepper, and a very little grated nutmeg, and draw the saucepan to the side of the fire, where its contents cannot boil; beat the yolk of a raw egg to a cream with a little of the soup, and then stir it with the rest of the soup, and serve it at once ; if the soup boils after the egg is added, it will curdle. ONION SOUP. Peel two of the large Valencia onions which are sold in the fruit-stores, slice them, put them into a saucepan with four tablespoonfuls of butter, and brown the onions slightly over a moderate fire ; meantime, peel and slice a large white turnip, and wash and chop a head of celery; when the onions are browned, add the turnip and celery, together with two quarts of any broth from boiled meat

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