Vegetable Soup

Ingredients

• six large onions
• six potatoes
• two carrots
• two turnips
• one-half pound of butter
• four quarts of boiling water
• a crust of bread
• celery
• white pepper
• salt
• A spoonful of tomato catsup

Method

1. 1

   Fry vegetables in butter, add boiling water and bread crust, and simmer for four hours.

2. 2

   Strain and add sliced vegetables, cooking until tender.

3. 3

   Optionally add tomato catsup.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 298. The excerpt below is the record exactly as published.

VEGETABLE SOUP. Peel and slice six large onions, six potatoes, two carrots and two turnips; fry them in one-half pound of butter and pour on them four quarts of boiling water. Toast a crust of bread as brown and hard as possible and put it in with celery, white pepper and salt; stew gently four hours and strain it through a coarse cloth. Have ready thinly-sliced carrot, celery and a little turnip; add them to your liking and stew them tender in the soup. A spoonful of tomato catsup

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