Vegetable Soup

Ingredients

• 2 quarts of soup stock
• 3 cups mixed vegetables
• a tablespoonful of corn starch
• salt and pepper to taste

Method

1. 1

   Use stock from boiled meat, strain into a pot, skim fat.

2. 2

   Dice hard vegetables and boil them, then add to stock.

3. 3

   Add easy-cooking vegetables, tomato, salt, pepper, and corn starch mixed with water.

4. 4

   Cook until done.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 52. The excerpt below is the record exactly as published.

Vegetable Soup. 2 quarts of soup stock — 8 or 10 cups. 3 cups mixed vegetables. Seasonings. Take for the stock the liquor in which any kind of meat has been boiled — be e shank, mutton, heart, tongue, fowl, rab bit, etc., and corned beef liquor does very well. The richer the stock can be, of course the better it is. Strain it into the soup pot. Skim off most of the fat almost every kind of vegetable can be used. Take a piece of each andc ut al into dice shapes, or, if to be very nice, cut vegetables in slices and stamp out little patterns with a tin cutter or the point of a tin funnel. There should be turnips white and yellow, carrot, pump- kin, celery, siring beans, green peas, onions, summer squash, cauliflower. If vegetables are scarce, a little parsnip and cabbage and potatoes can be used, but the latter put in late so as not to boil away. Boil the hard vegetables, such as car- rots, turnips, onions, string beans and celery, together in a littb saucepan first; then pour the water away and put the vegetables in the boiling stock, and add the easy-cooking kinds, such as cauli- flower, asparagus heads and peas — whatever may be on hand. At last add apiece of red tomato, cut small, salt and pepper to taste and a tablespoonful of corn starch

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