Vegetable Soup

Ingredients

• a medium-sized carrot
• a turnip
• an onion
• a leek
• some pieces of celery
• two cloves
• four ounces of dried peas
• three pints consomme
• a pinch of sugar
• an ounce of butter

Method

1. 1

   Clean and cut the vegetables into slices.

2. 2

   Boil them for a few moments, then place them in cold water.

3. 3

   In a saucepan, combine the vegetables with dried peas and moisten with consomme.

4. 4

   Boil for two hours, season with salt, pepper, and sugar.

5. 5

   Press through a sieve, return to the fire with butter, and serve with fried bread squares.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 13. The excerpt below is the record exactly as published.

an onion in slices, add a slice of raw ham and a clove, and put into a saucepan with half an ounce of butter. As soon as your vegetables begin to color slightly, mix well with them an ounce of flour, add a quart of tomatoes, and boil for thirty minutes. Strain, then season with salt and pepper, put again on the fire, add a pint of consomme" (stock), and boil for five minutes, and add an ounce of butter. Remove the grease from your soup, and serve with small squares of bread fried in butter. 75. Puree of Vegetables aux Croutons. SOUPS. 33 Clean and cut in slices a medium-sized carrot, a tur- nip, an onion, a leek, some pieces of celery, and add two cloves. Boil them for a few moments, and after- ward put them into cold water for a moment. Then place your vegetables in a saucepan, with four ounces of dried peas, moisten with three pints consomme (or stock, Art. i), boil for two hours, season with a little pepper, salt, and a pinch of sugar

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