White Soup

Ingredients

• One large knuckle of veal
• 3 quarts of cold water
• 1 tablespoon salt
• 1 scraped carrot
• 1 white turnip
• 3 leeks
• 1 parsley root
• 2 white stalks of celery
• 2 tablespoons of flour
• 1 tablespoon of butter
• 1/2 coffee cup of cream

Method

1. 1

   Boil veal knuckle with water and salt, skimming well.

2. 2

   Add vegetables and boil slowly for 6 hours.

3. 3

   Strain, remove fat.

4. 4

   Cook shredded cabbage in butter, add water, salt, and pepper, stew for half an hour, then puree.

5. 5

   Make a thickening with flour and butter, add boiling broth, stir until creamy, then add cabbage puree and cream.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 5. The excerpt below is the record exactly as published.

White Soup. One large knuckle of veal thoroughly cracked, 3 quarts of cold water, 1 tablespoon salt. As it boils skim well and add 1 scraped carrot, 1 white turnip, 3 leeks, 1 parsley root and 2 white stalks of celery. Boil slowly for 6 hours, then strain through a wet cloth into a stone jar, and when cold remove all fat. Take a very small head of firm white cabbage, shred it fine and put in a pan in which 1 tablespoon of butter is bubbling ; covering closely for a few min- utes. Then add 1 pint of water, 1 teaspoonful of salt, 1 half tea- spoon of white pepper, and stew half an hour. Put mixture through a puree sieve. Bring the white broth to boiling point, in the mean- time making a thickening of 2 tablespoons of flour and 1 tablespoon butter. Stir until smooth, but not brown. Add boiling soup slowly and stir constantly until creamy. Then pour into the soup and add the puree of cabbage and ^'2 coffee cup of cream

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