Vegetable Soup

Ingredients

• 1 quart stock or water
• 1 tablespoon barley
• 1^ cup carrots
• 1 sour apple
• y.2 cup turnips
• 1 tablespoon finely chopped parsley
• y^ cup celery
• Vi cup potatoes
• 1/^ cup onions
• Salt and pepper
• Dash cayenne

Method

1. 1

   Cut vegetables very fine, first in strips, then cut them across.

2. 2

   Measure after cutting.

3. 3

   Soak barley for two or three hours or overnight.

4. 4

   Mix vegetables and cook in four tablespoons of butter for a few moments, stirring all the time; add the potatoes, barley, and apple, then the stock or water, and cook for one hour very slow.

5. 5

   Beat with fork to break the vegetables.

6. 6

   Add a little butter, parsley, salt, and pepper, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 23. The excerpt below is the record exactly as published.

Vegetable Soup. 1 quart stock or water. 1 tablespoon barley. 1^ cup carrots. 1 sour apple. y.2 cup turnips. 1 tablespoon finely y^ cup celery. chopped parsley. Vi cup potatoes. Salt and pepper. 1/^ cup onions. Dash cayenne

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