Vegetable Soup

Ingredients

• 1 small Carrot
• 4 small Potatoes
• 1 small Parsnip
• 1 small Turnip
• 1 large Onion
• 3 pints of Water
• 2 ozs. Butter or Dripping
• 1 strip of Celery
• 1 teaspoonful of Salt
• 1 teaspoonful of Pepper

Method

1. 1

   Peel the potatoes, onion, turnip, and parsnip; scrape the carrot and celery.

2. 2

   Wash all but the onion and cut into very small pieces.

3. 3

   Put the butter or dripping into a saucepan; add the vegetables, and simmer them well for 10 minutes; stir often.

4. 4

   Add to the vegetables the pepper, salt and water by degrees; stir until it boils; simmer for 1.5 hours.

5. 5

   Skim off the fat and serve.

6. 6

   Or, strain the soup through a wire sieve or colander into a basin; rub the vegetables through with a wooden spoon.

7. 7

   Pour the soup back into the saucepan; let it well boil for 10 minutes.

8. 8

   Stir often.

9. 9

   Pour the soup into a basin; serve plain, or with fried or toasted bread.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 9. The excerpt below is the record exactly as published.

VEGETABLE SOUP or MARROW SOUP. Ingredients : — 2 lbs. of Pumpkin or Marrow. 1 large Onion. 2 ozs. of Butter. 1 teaspoonful of Sugar. 2 teaspoonfuls of Salt, teaspoonful of Pepper. 1-J pint of Water. 1 pint of Milk. 2 table-spoonfuls of Flour. 25 Method: — Peel and cut the pumpkin or marrow into large squares. Peel and slice the onion. Put the vegetables into a saucepan. Add the sugar, salt, pepper and butter; put cover on pan. Simmer the vegetables well.' Add the water; stew slowly for 20 minutes, or until the vegetables pulp, then add the flour (previously mixed into a smooth paste with a little of the milk) ; add the rest of the milk. Stir the soup until it boils, then let it simmer for 10 minutes. Stir frequently. Pour the soup into a basin, and serve with small squares of toast. If liked, the soup may be rubbed through a sieve before it is thickened. Time, 1 hour. (29) GOOD VEGETABLE SOUP. Ingredients : — 3 Onions. 1 Turnip. 2 Carrots. 4 Potatoes. 2 ozs. of Butter. 6 sprigs of Parsley (chopped). 1 table-spoonful of Sago. 3 pints of Water, i pint of Milk. 1 dessert-spoonful of Salt, i teaspoonful of Sugar. / | teaspoonful of Pepper. Bread. Dripping. Method : — Prepare all the vegetables as for boiling ; cut them in small thick pieces. Put the butter into a saucepan, add the sugar, salt, pepper, parsley and vegetables. Shake them 26 over the fire for ,10 minutes. Add the water. Let the soup simmer for li hour or until the vegetables are tender. Stir often to prevent burning. Strain the soup through a wire sieve or colander into a basin ; rub all the vegetables through with a wooden spoon. Pour the soup back into the saucepan ; add the milk ; sprinkle in the sago, stir, and boil it gently a | hour Pour the soup into a hot basin and serve with toasted bread, .or squares of bread fried in dripping. Time, 3 hours. (30) VEGETABLE SOUP. Ingredients : — 1 small Carrot. 4 small Potatoes. 1 small Parsnip. 1 small Turnip. 1 large Onion. 3 pints of Water. 2 ozs. Butter or Dripping. 1 strip of Celery. 1 teaspoonful of Salt. | teaspoonful of Pepper. Method : — Peel the potatoes, onion, turnip, and parsnip ; scrape the carrot and celery. Wash all but the onion and cut into very small pieces. Put the butter or dripping into a sauce- pan ; add the vegetables, and simmer them well for 10 minutes; stir often. Add to the vege- tables the pepper, salt and water by degrees; stir until it boils; simmer li hour. Skim ofT the fat and serve. Or, strain the soup through a wire sieve or colander into a basin ; rub the- vegetables through with a wocden spoon. Pour the soup back into the saucepan ; let it well boil for 10 minutes. Stir often. Pour the soup into a basin ; serve plain, or with fried or toasted bread. If liked, this soup may be served ivithout being strained. Time, 2i hours. (31) . ' „ , PEA SOUP. Ingredients : — 1 'quart of Split Peas. 2 quarts of Water. 2 Onions. 1 Turnip. 1 Carrot. 1 leaf of Celery. 1 teaspoonful of Salt. i teaspoonful of Pepper

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