Vegetable Soup

Ingredients

• two quarts of soup stock
• two carrots
• ten tomatoes
• one onion
• a pinch of thyme or sweet marjoram
• a tablespoonful of flour
• a little butter
• a little salt
• a little pepper
• diced toast

Method

1. 1

   Simmer the soup stock with carrots, tomatoes, onion, and thyme until vegetables are soft.

2. 2

   Strain the soup, discard solids, and return to kettle.

3. 3

   Mix flour with butter to a paste, add to boiling soup with salt and pepper.

4. 4

   Serve with diced toast added just before serving.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 44. The excerpt below is the record exactly as published.

two quarts of soup stock, two carrots, ten tomatoes, one onion, and a pinch of thyme or sweet marjoram were added. When the veg- etables were simmered to pieces, the soup was strained, the shreds of vegetables thrown away, and the soup returned to the kettle. A table- spoonful of flour, stirred to a smooth paste with a little butter, was added when the soup came to a boil, also a little salt and pepper. Care was taken not to overdo the seasoning, but to blend every- thing perfectly. And just before serving, Alice put into the soup-tureen diced toast

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