Vegetable Soup

Ingredients

• Half a pint of green peas
• half a pint of cauliflower
• one pint of turnip, carrot, celery and string beans
• half a cupful of tomato
• half a pint of asparagus heads
• two quarts of soup stock
• three tablespoonfuls of butter
• three tablespoonfuls of flour
• salt and pepper to taste

Method

1. 1

   Cook all vegetables except peas and tomato in water for one hour.

2. 2

   Cook butter and flour until smooth, stir into heated stock.

3. 3

   Add tomato and simmer for 15 minutes, then strain.

4. 4

   Add peas and cooked vegetables, simmer for another 30 minutes.

5. 5

   Serve with toasted bread.

Nutrition per serving

As published

This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 2. The excerpt below is the record exactly as published.

salt and pepper to taste. Strain through an old napkin. This is now ready for serving as a simple clear soup or for the foundation of all kinds of clear soups. TOMATO SOFP.-To two quarts of stock add 1¥JL one can Gf tomatoes or twelve fresh ones; boil one hour; add a table¬ spoonful of flour, strain, let it boil to desired thickness; slice one lemon into bottom of soup tureen and turn over the soup. SOUP.— Half a pint of green peas, half a pint of cauli- ^ flower, one pint of turnip, carrot, celery and string beans (all the four vegetables being included in the pint), half a cupful of tomato, half a pint of asparagus heads, two quarts of soup stock — any kind will do; three table¬ spoonfuls of butter, three tablespoonfuls of flour

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