Vegetable Soup

Ingredients

• Two Carrots
• Two Turnips
• One Leek
• One Onion
• One stick of Celery
• Two ounces of Butter
• One pint of Water
• Half pint of Milk
• One ounce of Flour
• Half a teaspoon of castor Sugar
• One Bay-leaf
• Salt

Method

1. 1

   Shred the vegetables and cook them in melted butter without browning.

2. 2

   Add castor sugar, bay-leaf, and water, and boil for about ten minutes until tender.

3. 3

   Mix flour and milk, pour into the saucepan, and boil for a few minutes while stirring.

4. 4

   Remove the bay-leaf, add salt, and the soup is ready.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 32. The excerpt below is the record exactly as published.

Vegetable Soup. Ingredients. Two Carrots. Two Turnips. One Leek. One Onion. One stick of Celery. Two ounces of Butter. One pint of Water. Half pint of Milk. One ounce of Flour. Half a teaspoon of castor Sugar, Salt. One Bay-leaf

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