Vegetable Soup (Puree)

Ingredients

• four ounces of lean ham
• one turnip
• a large carrot
• a stick of celery
• a leek or an onion
• half a pint of haricot beans
• a pint of split peas
• about three ounces of butter
• a pint of stock
• four ounces of Carolina rice

Method

1. 1

   In a stewpan, combine ham, turnip, carrot, celery, leek, beans, and split peas.

2. 2

   Add butter and stir for 10 minutes.

3. 3

   Pour in stock and add rice.

4. 4

   Stew until tender, rub through a sieve, and mix with additional stock.

5. 5

   Season and serve with fried sippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2180. The excerpt below is the record exactly as published.

ith three ounces of butter, and brown it ; then add finely-shredded turnips, parsnips, leeks, carrots (also a white carrot, if procurable), green celery, a httle sorrel, one small potato, and a few French beans and green peas, aU of which are to be tossed and browned in the butter, with sufficient quantities of salt and pepper. Pom- in a little water or stock, crush the vegetables slightly, then fill up with more water, and let the soup simmer for two hours. A little rice or pearl barley may with advantage be added to the vegetables. Care must be taken not to get the soup of too thick a consistency. Vegetable Soup, Mock.— Soak a pint •of spht peas u\ water for some hours. Drain them, and put them into a stewpan with three table-spoonfuls of rice, half a pound of sliced potatoes, two onions, and three quarts of stock made fiom bones. Boil all gently together till the peas are soft. Eub the peas, &c., through a. sieve, add the pulp to the stock, and boil the soup again with a fine head of celery cut into inch pieces. Season the soup with pepper and salt, and boil it again till the celery is tender. Serve very hot. A table-spoonful of ketchup may be added if liked. Time, about four hours. Vegetable Soup (Puree). —Cut four •ounces of lean ham into dice, and put it into the bottom of a stewpan. Lay upon it a turnip, a large carrot, a stick of celery, a leek or an onion, half a pint of haricot beans, and a pint of spht peas. Place on the top of the vege- tables a shce of fresh butter : about three •ounces will be a sufficient quantity. Let the butter melt ; then stir the vegetables over the fire for ten minutes. Pour upon them a pint of stock made from bones, and add four •ounces of Carolina rice

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