181. Clear Vegetable Soup

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (15)
  1. Peel a middling-sized carrot and turnip, which cut first into slices, then into small square pieces about the size of dice.
  2. Peel eighteen button onions.
  3. Wash the whole in cold water, and drain them upon a sieve.
  4. When dry, put them into a stewpan with two ounces of butter and a teaspoonful of powdered sugar.
  5. Set them upon a very sharp fire for ten minutes, tossing them over every now and then until the vegetables become covered with a thin shiny glaze, which may take rather more than the before-mentioned time.
  6. Take care not to let them get brown, as this would spoil the flavor of the soup.
  7. If put in whilst surrounded with a whitish liquid, your soup would look white and unsightly.
  8. Once accomplished, there would be no difficulty in making any vegetable soups or sauce, therefore it is very desirable to know how to do it properly.
  9. When done, pour two quarts of clear broth over them.
  10. Set it upon the fire, and when upon the point of boiling, place it at the corner to simmer, until the vegetables are quite tender (the onions especially).
  11. Carefully skim off all the butter as it rises to the surface.
  12. It will require about half an hour’s simmering.
  13. There should be half a pound of vegetables to two quarts of stock.
  14. Taste if properly seasoned, which it ought to be with the above proportions, but use your own judgment accordingly.
General Note on Vegetable Soups
  1. By following the last process correctly, the only difference to be made in those descriptions of soup is in the shape the vegetables are cut.
Original Text
181. Clear Vegetable Soup.—Peel a middling-sized carrot and turnip, which cut first into slices, then into small square pieces about the size of dice; peel also eighteen button onions; wash the whole in cold water, and drain them upon a sieve; when dry, put them into a stewpan with two ounces of butter and a teaspoonful of powdered sugar; set them upon a very sharp fire for ten minutes, tossing them over every now and then until the vegetables become covered with a thin shiny glaze, which may take rather more than the before-mentioned time; care, however, must be taken, for should you let them get brown, the flavor of the soup would be spoiled; whilst, upon the other hand, if put in whilst surrounded with a whitish liquid, your soup would look white and unsightly; with a little attention, however, success is certain; and, once accomplished, there would be no difficulty in making any vegetable soups or sauce, therefore it is very desirable to know how to do it properly. When done, pour two quarts of clear broth over them, set it upon the fire, and when upon the point of boiling, place it at the corner to simmer, until the vegetables are quite tender (the onions especially), carefully skimming off all the butter as it rises to the surface; it will require about half an hour’s simmering, and there should be half a pound of vegetables to two quarts of stock; taste if properly seasoned, which it ought to be with the above proportions, but use your own judgment accordingly. By following the last process correctly, the only difference to be made in those descriptions of soup is in the shape the vegetables are cut.
Notes
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