Vegetable Soup, Winter

Ingredients

• an onion cut into thin slices
• two ounces of butter
• half a pound of mixed vegetables
• a quarter of a pound of soaked split peas
• a small bunch of sweet herbs
• a clove
• two quarts of stock
• three or four ripe tomatoes peeled and sliced

Method

1. 1

   Fry the onion in butter until lightly browned.

2. 2

   Add mixed vegetables and stir for 10 minutes.

3. 3

   Add split peas, herbs, clove, salt, and stock.

4. 4

   Simmer for 2 hours, strain, and serve with toasted sippets.

5. 5

   Optionally, add tomatoes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2182. The excerpt below is the record exactly as published.

Vegetable Soup, Winter.— Cut an onion into thin slices, and fry it in two ounces of butter until it is lightly browned. Put with it half a pound of mixed vegetables, such as carrots, turnips, leeks, and celery cut up small, and stir all briskly over the fire with a wooden spoon for ten minutes. Add a quarter of a pound of soaked split peas, a small bunch of sweet herbs, a clove, a little salt and cayenne, and two quarts of stock. Simmer all gently together for two hours. Strain the soup, and serve with toasted sippets. Three or four ripe tomatoes peeled and sliced

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