Vegetable Consommé or Vegetable Gravy Soup with Fresh Vegetables

Ingredients

• four ounces of fresh butter
• two large carrots
• two large onions
• two large leeks
• a head of celery
• a turnip
• a bunch of parsley
• a small sprig of thyme
• a shallot
• a pint of freshly-shelled green peas
• three quarts of water
• a crust of toasted bread
• a blade of mace
• six allspice
• a dozen peppercorns
• a little salt

Method

1. 1

   Melt butter in a stewpan and add chopped vegetables.

2. 2

   Cover and cook until lightly colored.

3. 3

   Boil peas in a separate pan, then add to the fried vegetables.

4. 4

   Skim and add bread crust, mace, allspice, peppercorns, and salt.

5. 5

   Simmer for two hours, strain, and cool until clear.

6. 6

   When ready, boil and serve hot with fried sippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2174. The excerpt below is the record exactly as published.

egetable Consomm^, or Vegetable Gravy Soup, made with Fresh Vege- tables.— Dissolve in a stewpan four ounces of fresh butter. Throw into it two large carrots, two onions, two leeks, a head of celery, and a turnip, aU cut small, together with a bunch of parsley, a small sprig of thyme, and a shallot. Cover the pan closely, put it on the fire, and shake it occasionally till the vegetables are lightly coloured. Put a pint of freshly-sheUed greeii peas into a separate stewpan with three quarts of water. Let them boil, then poui- them upon the fried vegetables. Let the liquor boil, skim till it is quite clear, and put into it a crust of toasted bread, a blade of mace, six allspice, a dozen peppercorns, and a little salt

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