Vegetable Soup

Ingredients

• Two quarts of Water in which meat has been boiled
• Four Carrots
• Four Onions
• Four Potatoes
• Four Turnips
• One Parsnip
• One ounce of Dripping
• Bunch of Parsley
• One teacupful of Barley or Rice

Method

1. 1

   Wash and cut up the vegetables.

2. 2

   Melt the fat in a saucepan and fry the vegetables.

3. 3

   Pour the stock in gradually, bring to a boil and skim.

4. 4

   Add the rice or barley and boil slowly for two hours.

5. 5

   Strain the soup and rub the vegetables through a sieve.

6. 6

   Season with pepper and salt and if liked add a little cream or the well-beaten yolks of two eggs.

7. 7

   Make the soup very hot but do not boil.

8. 8

   Put a slice of toasted brown bread in a hot tureen and pour the soup over.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 9. The excerpt below is the record exactly as published.

VEGETABLE SOUP Ingredients : Two quarts of Water in which meat has been boiled Four Carrots Four Onions Four Potatoes Four Turnips One Parsnip One ounce of Dripping Bunch of Parsley One teacupful of Barley or Rice

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