Vegetable Soup without Meat

Ingredients

• 2 tablespoons rice
• 2 tablespoons butter
• 2 quarts water
• i tablespoon flour
• I head celery
• i parsnip
• 1 onion
• salt
• i sweet potato
• 2 white potatoes
• i head parsley

Method

1. 1

   Cook the rice perfectly soft; cook all the vegetables, discard the water, put them through a colander; salt them.

2. 2

   Beat the butter and flour to cream, add one cup of sweet cream if available.

3. 3

   Stir gradually on the vegetables the two quarts of boiling water until well mixed.

4. 4

   Boil for fifteen minutes, remove the parsley, then add cream and thickening, and boil for five minutes.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 14. The excerpt below is the record exactly as published.

Vegetable Soup without Meat. 2 tablespoons rice 2 tablespoons butter 2 quarts water i tablespoon flour I head celery i parsnip 1 onion, salt i sweet potato 2 white potatoes i head parsley

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