Thick Clear Soup

Ingredients

• the contents of one tin of essence of beef
• four or five times its quantity of water
• three heads of garlic
• a bunch of celery-seed
• a little parsley
• a little arrowroot

Method

1. 1

   Boil essence of beef with water, garlic, celery-seed, and parsley.

2. 2

   Strain and thicken with arrowroot for a clear thick soup.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 29. The excerpt below is the record exactly as published.

three heads of garlic and a little bunch of parsley. As soon as the flavour is sufficiently ex- tracted out of the garlic and parsley, say half an hour, strain it off, and add a brimming tablespoonful of macedoines (see Macedoines). You now have a nice bright clear spring soup, enough for four persons. Essence of beef can be used, in fact, to make almost any kind of clear soup, and is particularly useful to make, in a quick, cheap way, without trouble, many of those clear thin soups that are met with at Continental tables d'Mte. Mix the tin of essence of soup with four or five times its quantity of water, boil in it three heads of garlic, and a bunch of celery-seed tied up in a piece of muslin fastened to a string. Also put in a little parsley. Taste, so as to be careful not to overdo the celery. Then thicken with a little arrowroot, and you have a clear thick soup that, thanks to the garlic, will recall Con- tinental living. Boil some sago and add to the clear soup ; boil the sago in it till it is perfectly tender, but be sure and boil the sago in some plain water separate first, or it will make your soup cloudy. The same with vermicelli. Get some vermicelli, wash it, and boil it till it is nearly tender in some plain water, then add the vermicelli to the clear soap, and you have some excel- lent vermicelli soup. Italian paste of all kinds, as well as macaroni, can be treated and added exactly in the same way. Essence of beef will also be found to be an excellent substitute for gravy- beef and knuckle of veal in making soup. Suppose you have a beef-bone or mutton -bone left; put it on to stew with a carrot, a turnip, an onion with six cloves stuck in it, some trimmings of celery, and a little parsley. If the car- rot and turnip are young they can be taken out and cut up to be served in the soup. When the bone has simmered, the longer the better, five or six hours, strain it off, then add the contents of one tin of essence of beef

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