Vegetable Soup (Potage aux Legumes) a la Parisienne

Ingredients

• three onions
• two carrots
• one cup tomato juice
• three quarts water
• one tablespoon butter
• two tablespoons flour
• two cups of cut-up vegetables
• half cup of cut-up tomatoes
• two tablespoons of chopped parsley

Method

1. 1

   Boil onions, carrots, tomato juice, turnips, pepper, salt, and water until vegetables are cooked.

2. 2

   In another saucepan, melt butter, add flour, then the vegetable liquid.

3. 3

   Add cut-up vegetables and tomatoes, cook until done.

4. 4

   Skim and flavor with sherry.

5. 5

   Add parsley before serving.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 54. The excerpt below is the record exactly as published.

Vegetable Soup {Pot age aux Legumes) a la Parisienne Put in a saucepan on the stove three onions, two carrots, one cup tomato juice, some turnips, pepper, salt, and three quarts water. Let boil until the vegetables are well cooked and the juice stewed down to about two quarts. Put one tablespoon butter in a saucepan; add two tablespoons flour; add the liquid from the vege¬ tables; color with kitchen bouquet; add two cups of cut-up vege¬ tables — such as carrots, onions, and turnips — and half cup of cut-up tomatoes; put into the soup and cook until vegetables are well done. Skim during the time it is cooking; flavor with sherry. When done, add two tablespoons of chopped parsley

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