Vegetable Soup

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 10 min Total: 10 min
Yield: 8.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (18)

Equal quantities of onions, carrots, turnips ↝ Onions, raw [Vegetables and Vegetable Products]
Equal quantities of onions, carrots, turnips ↝ Carrots, raw [Vegetables and Vegetable Products]
Equal quantities of onions, carrots, turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
1/4 lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a crust of toasted bread ↝ Bread, vegetable [Yeast breads]
1 head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a faggot of herbs
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper to taste ↝ Spices, pepper, black [Spices and Herbs]
1 teaspoonful of powdered sugar ↝ Sugars, powdered [Sweets]
2 quarts of common stock or boiling water
2 quarts of common stock or boiling water ↝ Water, tap [Tap water]
Allow 3/4 lb. of vegetables to 2 quarts of stock ↝ Raw vegetable, NFS [Other vegetables and combinations]

for serving

a little sliced carrot, celery, and turnip ↝ Carrots, raw [Vegetables and Vegetable Products]
a little sliced carrot, celery, and turnip ↝ Celery, raw [Vegetables and Vegetable Products]
a little sliced carrot, celery, and turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
a spoonful of Harvey's sauce, or a little ketchup
a spoonful of Harvey's sauce, or a little ketchup ↝ Ketchup [Tomato-based condiments]

Instructions (4)

Cut up the onions, carrots, and turnips; wash and drain them well, and put them in the stewpan with the butter and powdered sugar.
Toss the whole over a sharp fire for 10 minutes, but do not let them brown, or you will spoil the flavour of the soup.
When done, pour the stock or boiling water on them; add the bread, celery, herbs, and seasoning; stew for 3 hours; skim well and strain it off.
When ready to serve, add a little sliced carrot, celery, and turnip, and flavour with a spoonful of Harvey's sauce, or a little ketchup.

Original Text

II.

160. INGREDIENTS.—Equal quantities of onions, carrots, turnips; 1/4 lb. of butter, a crust of toasted bread, 1 head of celery, a faggot of herbs, salt and pepper to taste, 1 teaspoonful of powdered sugar, 2 quarts of common stock or boiling water. Allow 3/4 lb. of vegetables to 2 quarts of stock, No. 105.

Mode.—Cut up the onions, carrots, and turnips; wash and drain them well, and put them in the stewpan with the butter and powdered sugar. Toss the whole over a sharp fire for 10 minutes, but do not let them brown, or you will spoil the flavour of the soup. When done, pour the stock or boiling water on them; add the bread, celery, herbs, and seasoning; stew for 3 hours; skim well and strain it off. When ready to serve, add a little sliced carrot, celery, and turnip, and flavour with a spoonful of Harvey's sauce, or a little ketchup.

Time.—3-1/2 hours. Average cost,6d. per quart.

Seasonable all the year. Sufficient for 8 persons.

Notes

—