205. Purée of Vegetable Soup

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

three onions ↝ Onions, raw [Vegetables and Vegetable Products]
three turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
one carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
four potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the same of lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
a bunch of parsley ↝ Parsley, raw [Not included in a food category]
a good spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two quarts of stock
a pint of boiling milk ↝ Milk, NFS [Milk, reduced fat]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
sugar ↝ Sugar, NFS [Sugars and honey]
croutons of fried bread as for Palestine Soup ↝ Croutons [Crackers, excludes saltines]

Instructions (10)

Peel and cut up very finely three onions, three turnips, one carrot, and four potatoes.
Put the prepared vegetables into a stewpan with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley.
Pass them ten minutes over a sharp fire.
Add a good spoonful of flour and mix well in.
Add two quarts of stock and a pint of boiling milk.
Stir it until boiling.
Season with a little salt and sugar.
Rub it through a tammy.
Put it into another stewpan, boil again, skim and serve with croutons of fried bread as for Palestine Soup.
It ought to be thickish.

Original Text

205. Purée of Vegetable Soup.—Peel and cut up very finely three onions, three turnips, one carrot, and four potatoes, which put into a stewpan, with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley; pass them ten minutes over a sharp fire, when add a good spoonful of flour, which mix well in, add two quarts of stock, and a pint of boiling milk, stir it until boiling; season with a little salt and sugar, rub it through a tammy, put it into another stewpan, boil again, skim and serve with croutons of fried bread as for Palestine Soup. It ought to be thickish.

Notes

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