Vegetable Soup
From Banquets of the nations, 1911
Serves 8
Ensure the soup is clarified before adding parsley and marigolds.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 59. The excerpt below is the record exactly as published.
Vegetable Soup Hare Soup Boiled Salmon and Cucumbers Fried Fillets of Sole Stewed Lamb Cutlets Venison Pasties Roast Swan Roast Beef and Yorkshire Pudding Roast Pheasants Plum Pudding Junket Ice Pudding Fruit BANQUETS OF THE NATIONS Vegetable Soup. Clean the following vegetables : — Lettuces, turnips, carrots, thyme, parsley, celery, and marigolds. Cut the carrots and turnips round with a cutter for that purpose, and put them into separate basins of water ; the turnips must be fried a light brown, with a few onions cut square, in some good clarified butter ; when done, put them in a hair sieve. The carrots must be blanched by themselves, and added to the turnips when done ; the lettuce must be cut in large squares and put in a basin of water with the celery, which is to be cut round and blanched by themselves, and both put into the sieve with the other vegetables ; then put some common thyme, well-washed and picked fine, in the soup pot, enough to cover the bottom, and stew with a small bit of butter. The vegetables in the sieve may then be put in the soup pot with the thyme, and filled up with some good beef stock and one ladleful of plain mutton broth. The parsley must be cut fine and blanched by itself, as well as the marigolds, and not put in before the soup is clarified. When clarified, add a little sugar and salt
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Cook this with the app: pantry check, scaling, and the assistant.