Vegetable Soup (another way)

Ingredients

• one onion
• three ounces of butter
• one small potato
• a little sorrel
• sufficient quantities of salt
• sufficient quantities of pepper
• a little water or stock

Method

1. 1

   Brown onion in butter, then add turnips, parsnips, leeks, carrots, celery, sorrel, potato, beans, and peas.

2. 2

   Toss and brown in butter, then add water or stock.

3. 3

   Simmer for two hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2180. The excerpt below is the record exactly as published.

Vegetable Soup (another way). — Put one onion cut in pieces into a saucepan with three ounces of butter, and brown it ; then add finely-shredded turnips, parsnips, leeks, carrots (also a white carrot, if procurable), green celery, a httle sorrel, one small potato, and a few French beans and green peas, aU of which are to be tossed and browned in the butter, with sufficient quantities of salt and pepper. Pom- in a little water or stock, crush the vegetables slightly, then fill up with more water, and let the soup simmer for two hours

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