Vegetable Broth

Ingredients

• four carrots
• six turnips
• three leeks
• three onions
• two small heads of celery
• three ounces of fresh butter
• about an ounce of sugar
• half a pint of boiling water
• three pints of boiling water
• a handful each of dry mushrooms
• a handful each of peas

Method

1. 1

   Clean and scrape the vegetables, slice them, and brown in butter.

2. 2

   Add sugar, boiling water, and season.

3. 3

   Simmer for ten minutes, then add more boiling water and mushrooms.

4. 4

   Boil gently for half an hour, strain, and serve with croûtons.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 13. The excerpt below is the record exactly as published.

VEGETABLE BROTH. Clean and scrape four carrots; peel six turnips, three leeks, three onions, and two small heads of celery; slice the lot in fours and sixes, and brown them in a stewpan with three ounces of fresh butter, first the onions and leeks, and afterwards the other vegetables; and when all are nicely coloured add about an ounce of sugar, half a pint of boiling water, and salt to taste. Cover the stewpan and let simmer for ten minutes; then pour in three pints of boiling water ; add a handful each of dry mushrooms and peas, which will give it a good flavour, and boil again gently for half an hour ; then strain through a sieve and a cloth into a soup-tureen in which some croQtons have already been put ; and serve. This broth can also be clarified with the whites of three eggs whisked, &c., as usual ; and if preferred, the vegetables can also be served with the broth; in that case do not strain it. 81. ANOTHER VEGETABLE BROTH. Boil for five minutes in plenty of salt water one dozen each of new carrots and turnips, four onions, six leek.«, and three heads of celery ; then stt*ain through a colander, and pour the vegetables into a stock-pot or large stewpan, PRACTICAL HOUSEHOLD COOKERY. 29 together with two pounds of dry peas; add salt, white pepper, and grated nutmeg to taste; also twelve doves, three ounces of butter, and three quarts of boiling water. Let the contents boil till the peas are cooked ; then strain the broth through a sieve, and serve with slices of bread fried in butter. In this case, as in the previous number, vegetables can be added to the soup -tureen if liked. 82. HERB SOUP. Blanch two lettuces, one handful of sorrel, and a little chervil dried and shred; place them in a stewpan with half a pint of broth ; simmer for a few minutes ; add one quart of broth, and boil for half an hour ; stir nicely ; add salt and pepper to taste ; pour into a soup-turaen with a few slices of bread, and serve. 83. CLEAR ASPARAGUS SOUP. Cut the green part of a bundle of fifty asparagus, not too large, into points ; boil them in salt water for twelve or fifteen minutes; strain through a colander, and pour them into a stewpan in which a quart of broth has already been set near to the boil ; let the contents simmer for five minutes only ; add salt and pepper to taste, and serve. 84. CABBAGE SOUP. After having cut a cabbage (savoy preferred) in quarters and washed it carefully in salt water, blanch it with the head of a celery, and let it get cold ; then put the pieces into a stewpan with a good slice of ham, a rasher of bacon, and one quart of broth ; boil for forty minutes ; then take the ham and bacon out, add one pint of broth if required ; 30 PRACTICAL HOUSEHOLD COOKERY. salt and pepper to taste; boil, and pour it into a soup- tureen with some slices of bread. This soup can also be made '' maigre " by substituting butter for ham and bacon, and water instead o( broth ; in that case, soak the slices of bread with half a pint of boiling milk in the soup-tureen before serving. 85. CABBAGE SOUP, MILANAISE. Fry to a nice colour in a stewpan, with two ounces of butter, half an onion, half a carrot, and half a head of celery, all shred fine ; moisten the whole with a good broth, and boil for ten minutes; pass this through a sieve; pour the liquor back into the stewpan, with two tablespoon fuls of tomato sauce, two small savoys cut in fours, after having been blanched and the water squeezed out of them; also two rashers of bacon cut in dice, one sage-leaf," a little minced parsley, two quarts of broth, and a piece of bacon- rind cut in small dice. Let the contents boil for three- quarters of an hour; add one ounce of grated parmesan cheese ; salt and pepper to taste ; then pour all into a soup- tureen with some slices of bread, and serve with an ounce of grated cheese on a plate apart. 86. TURNIP SOUP. Cut six turnips into dice, and brown them in a stewpan with two ounces of butter and a slice of ham ; after which, cook the contents well with a pint of good broth and two spoonfuls of tomato sauce ; boil till dona Then take the ham out, and skim off all the fat. Meantime have ready in a soup-tureen half a dozen slices of bread soaked in one quart- of good boiling broth, a handful each of gre

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