Thick Vegetable Soup

Ingredients

• One quart of the sediment which is left from the clear stock
• one quart of water
• one-fourth of a cupful of pearl barley
• one good-sized white turnip
• one carrot
• half a head of celery
• two onions
• about two pounds of cabbage
• three potatoes
• salt and pepper

Method

1. 1

   Wash the barley and put it on in the quart of water, and simmer gently for two hours.

2. 2

   Then add all the vegetables (except the potatoes), cut very fine, and the quart of stock.

3. 3

   Boil gently for one hour and a half, then add the potatoes and the salt and pepper.

4. 4

   Cook thirty minutes longer.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 31. The excerpt below is the record exactly as published.

Thick Vegetable Soup. One quart of the sediment which is left from the clear stock, one quart of water, one-fourth of a cupful of pearl bar- ley, one good-sized white turnip, one carrot, half a head of celery, two onions, about two pounds of cabbage, three po- tatoes, salt and pepper. WTash the barley and put it on in the quart of v ater, and simmer gently for two hours. Then add all the vegetables (except the potatoes), cut very fine, and the quart of stock. Boil gently for one hour and a half, then add the potatoes

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