Vegetable Soup

Ingredients

• 6 onions
• 3 carrots
• 1 turnip
• 2 lettuces or 1 cabbage
• 2 leeks
• 3 oz. dripping
• 6 pints water
• 4 oz. broken bread
• Pepper and salt

Method

1. 1

   Prepare and cut vegetables small, wash and dry.

2. 2

   Melt dripping in a large saucepan, add vegetables, cover, and toss over heat.

3. 3

   Pour in water, bring to boil without lid, season, and skim.

4. 4

   Simmer for one hour until cooked.

5. 5

   Serve over broken bread in a hot tureen.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 30. The excerpt below is the record exactly as published.

VEGETABLE SOUP— BROTH MAIGRE. 55 LEEK SOUP. 2 quarts stock. I 1 roll. 2 dozen leeks. I Pepper and salt. Use very little more of the leeks than the white, and cut them into pieces about an inch long. Pour boiling water over them, and let them stand for ten minutes ; throw away the water. Put the leeks into a saucepan with the stock, and boil for four or five hours, skimming now and again. When the leeks are quite soft and the soup thickened with them, season to taste, and pour into a hot soup tureen, containing the roll cut into slices and previously dried in the oven. Serve very hot. VEGETABLE SOUP. 6 onions. 3 carrots. 1 turnip. 2 lettuces or 1 cabbage. 2 leeks. 3 oz. dripping. 6 pints water. 4 oz. broken bread

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