Potage Dodds (Dodds Soup)

Ingredients

• Cut with a vegetable scoop a quantity of carrots
• boil also in white stock and separately a small quantity of turnips
• strain them into a saucepan, adding as much well-flavoured white stock
• a few spoonfuls of French tomato conserve
• some plainly boiled rice in quantity according to taste

Method

1. 1

   Cut carrots into small balls and boil in white stock.

2. 2

   Boil turnips separately.

3. 3

   Strain vegetables into a saucepan, add white stock, tomato conserve, and rice to taste.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 41. The excerpt below is the record exactly as published.

Potage Dodds (Dodds Soup). — Cut with a vegetable scoop a quantity of carrots into very small balls and boil them in white stock ; boil also in white stock and separately a small quantity of turnips cut in the same way. When the vegetables are done, strain them into a saucepan, adding as much well-flavoured white stock as is wanted for soup, together with a few spoonfuls of French tomato conserve and some plainly boiled rice in quantity according to taste

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