Vegetable Soup

Ingredients

• a large onion
• a turnip
• a quarter of a pound of lean ham
• a few sprigs of parsley
• two bay leaves
• four ounces of butter
• two ounces of flour
• five pints of stock
• a little salt
• a little sugar
• one pint of water

Method

1. 1

   Scrape and shave the vegetables into thin slices, removing the exterior red.

2. 2

   Fry the onion, turnip, ham, parsley, and bay leaves in butter until light yellow.

3. 3

   Add carrots and water, stew until tender.

4. 4

   Mix in flour smoothly, add stock, season, and boil for 15 minutes.

5. 5

   Pass through a tammy, warm up, and serve.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 62. The excerpt below is the record exactly as published.

a large onion, a turnip, and a quarter of a pound of lean ham, a few sprigs of parsley and two bay leaves, put them into a stewpan with four ounces of butter, fry the whole of a light yellowish colour, then add the carrots with one pint of water and let them stew until perfectly tender. Mix in two ounces of flour quite smoothly, and add five pints of stock ; season with a little salt

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