Vegetable Soup

Ingredients

• 1/4 cup each of diced carrot
• 1/4 cup each of diced potato
• 1/4 cup each of diced celery
• 1/4 cup each of diced turnip
• 1/4 cup each of diced parsnip
• 1/4 cup each of cabbage cut in small pieces
• 1 tablespoon fat
• 1 1/4 cups tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon Blue Ribbon pepper
• 1/4 teaspoon sugar
• 2 teaspoons chopped parsley
• 2 cups Brown Stock
• water

Method

1. 1

   Boil vegetables in salty water for 5 minutes, drain.

2. 2

   Brown onion in fat, add water from vegetables, stock, and all other ingredients.

3. 3

   Simmer until tender.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 9. The excerpt below is the record exactly as published.

14 cup each of diced carrot, onion, celery, and turnip, 1 teaspoon salt, 1 tablespoon chopped parsley, 1 bay leaf, 3 cloves. Disjoint oxtail, cut in small pieces, dredge with flour and brown in the fat. Add the water, simmer 1 hour, add the vegetables and seasoning and stock; cook gently until vegetables are soft. Vegetable Soup—}4 cup each of diced carrot, potato and celery; 4 cup each of diced turnip and parsnip, and cabbage cut in small pieces; 1 tablespoon fat, 1144 cups tomatoes, 14 teaspoon salt, 14 teaspoon Blue Ribbon pepper, 14 teaspoon sugar, 2 teaspoons chopped parsley; 2 cups Brown Stock, water

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