Puree of Vegetable Soup

Ingredients

• three onions
• three turnips
• one carrot
• four potatoes
• a quarter of a pound of butter
• the same of lean ham
• a bunch of parsley
• a good spoonful of flour
• two quarts of stock
• a pint of boiling milk
• a little salt
• a little sugar

Method

1. 1

   Peel and finely cut the onions, turnips, carrot, and potatoes.

2. 2

   Put them in a stewpan with butter, ham, and parsley.

3. 3

   Cook for ten minutes over a sharp fire.

4. 4

   Add flour, mix well, then add stock and boiling milk.

5. 5

   Stir until boiling, season, rub through a sieve, boil again, skim, and serve with croutons.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 9. The excerpt below is the record exactly as published.

Puree of Vegetable Soup. Peel and cut up very finely three onions, three turnips, one * See page 62. 8 STANDARD COOKERY. carrot, and four potatoes, which put into a stewpan, with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley; pass them ten minutes over a sharp fire, then add a good spoonful of flour, which mix well in, add two quarts of stock, and a pint of boiling milk; stir it until boiling; season with a little salt

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