Vegetable Soup (made in France, during Lent)

Ingredients

• Fry 2 carrots
• 2 turnips
• 2 onions
• j^ pint string beans
• i leek
• i cup of spinach
• with some parsley
• and a bit of celery
• in 2 ounces butter
• Add I ounce flour
• i quart, and a pint of milk
• i pint of stewed tomatoes
• and a pinch of baking soda
• also a blade of mace
• add a teaspoonful of sugar
• a little butter blended with flour
• and 2 tablespoon- fiils each of cooked rice
• and peas.

Method

1. 1

   Fry vegetables in butter, add flour, milk, stewed tomatoes, and baking soda.

2. 2

   Simmer for 2 hours, press through a sieve, add sugar, butter blended with flour, and cooked rice and peas.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 11. The excerpt below is the record exactly as published.

VEGETABLE SOUP (made in France, during Lent). Fry 2 carrots, 2 turnips, 2 onions, j^ pint string beans, i leek, i cup of spinach with some parsley and a bit of celery, in 2 ounces butter. Add I ounce flour, i quart, and a pint of milk, i pint of stewed tomatoes, and a pinch of baking soda, also a blade of mace. Simmer for 2 hours, press through a sieve, add a teaspoonful of sugar, a little butter blended with flour, and 2 tablespoon- fiils each of cooked rice and peas.

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