Vegetable Soup No. 1

Ingredients

• To four cups of chicken or veal stock
• one cup of thinly sliced salsify
• half a cup of corn, either canned or cut from the cob
• a teaspoonful of minced parsley

Method

1. 1

   Simmer until the vegetables are cooked, then add a cup of sweet cream, season to taste, and serve.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 50. The excerpt below is the record exactly as published.

To four cups of chicken or veal stock add one cup of thinly sliced salsify, half a cup of corn, either canned or cut from the cob, and a tea- spoonful of minced parsley. Simmer until the vegetables are cooked, then add a cup of sweet cream, season to taste, and serve. Vegetable Soup No. 2. — Cook half a cup each of carrots, turnips, and onions chopped fine. Add four cups of beef stock, half a cup of tomato, and one table- spoonful of minced parsley. Simmer fifteen minutes, season to taste, and serve. Vegetable Soup No. 3. — Cook half a cup each of carrots, turnips, celery, and onions. Add four cups of mutton broth or compound stock, half a cup of toma- toes, and one cup of cooked barley. Simmer fifteen minutes, season to taste, and serve. Vegetable Soup No. 4. — To four cups of chicken, veal, or beef stock add half a cup each of cooked peas, beans, corn, tomatoes, and celery. Simmer fifteen minutes, season to taste, and serve. Okra Soup No. 2. — To four cups of chicken or veal broth add one cup of sliced or canned okra and half a cup each of lima beans and sweet corn cooked. Sim- mer fifteen minutes, season, and serve. Soup- Making. 115 Okra Soup No. 3. — To four cups of mixed stock add one cup of okra cut in pieces, and half a cup each of cooked string beans, corn, peas, and tomatoes. Sim- mer fifteen minutes, season to taste, and serve. Ox-tail Soup. — Cut an ox- tail in small pieces, also a medium-sized onion. Brown in clarified butter. Put in a sauce-pan, add two cups of water, six cups of either simple or compound stock, and a medium-sized carrot, cut in small pieces. Simmer two hours, or until the ox- tail is cooked. Remove the grease, add a cupful of cooked barley, and half a cupful of cooked tomato. Simmer fifteen minutes, season to taste, and serve. CLASS 4. MIXED SOUPS. White soups are perhaps the most delicate variety of mixed soups. In their preparation a portion of cream or milk is used, and they are known as ' ' Cream of Cel- ery, " " Cream of Asparagus, ' ' etc. Soups made thick with vegetables rubbed through a sieve, in the prepara- tion of which neither cream nor milk is used, are fre- quently put down on bills of fare as ' ' creams, ' ' but they have no legitimate place among that class of soups — all such mixtures are purees. Mixed soups, like vegetable soups, may be made in almost endless variety, but comparatively few formulas are needed to enable one to understand the principles that govern their preparation. Cream of Celery No. i. — Cook together in a sauce- pan until well mixed one tablespoonful of butter and two tablespoonfuls of flour, add four cups of celery stock, and simmer five minutes. Pour in a cup of sweet ii6 The Art of Cookery. cream, heat to boiling point, season to taste, and serve. Cream of Celery No. 2. — Cook together in a sauce- pan one tablespoonful of butter and two tablespoonfuls of flour. Add two cups of celery stock and two cups of chicken stock, and simmer five minutes. Add a cup of sweet cream, heat to boiling point, season to taste, and serve. Cream of Asparagus. — Cook together one table- spoonful of butter and two tablespoonfuls of flour. Add four cups of asparagus stock, and simmer five minutes. Pour in a cup of sweet cream, heat to boiling point, season to taste, and serve. Cream of Salsify. — Cook together in a sauce-pan one tablespoonful of butter and two tablespoonfuls of flour. Add four cups of salsify stock and simmer five minutes. Pour in a cup of sweet cream, season to taste, and serve. Cream of asparagus and cream of salsify are richer in flavor and nutrition when chicken or veal broth is mixed with the vegetable stock, in equal proportions ; and they can be so prepared when desired. Cream of Corn. — Cook together one tablespoonful of butter and two tablespoonfuls of flour. Add one cup of water and one cup of tender sweet corn. Simmer fifteen minutes, or until the corn is cooked, pour in a cup of sweet cream, heat to boiling point, season to taste, and serve. Cream of Chicken. — Cook together in a sauce-pan one tablespoonful of butter and two tablespoonfuls of flour. Add two cups of chicken broth and simmer five minutes. Pour in two cups of thin sweet cream, heat to boiling point, season to taste, and serve. Soup- Making. 117 This soup may be varied by the addition of a cup of celery stock or a teaspoonful of minced parsley

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