Vegetable Soup

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

Source: The Book of Household Management
Time: Cook: 180 min Total: 180 min
Yield: 16.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

6 potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
4 turnips, or 2 if very large ↝ Turnips, raw [Vegetables and Vegetable Products]
2 carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
2 onions ↝ Onions, raw [Vegetables and Vegetable Products]
if obtainable, 2 mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
1 head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
1 large slice of bread ↝ Bread, vegetable [Yeast breads]
1 small saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
1/4 saltspoonful of ground black pepper ↝ Spices, pepper, black [Spices and Herbs]
2 teaspoonfuls of Harvey's sauce
6 quarts of water ↝ Water, tap [Tap water]

Instructions (7)

Peel the vegetables, and cut them up into small pieces.
Toast the bread rather brown.
Put all into a stewpan with the water and seasoning.
Simmer gently for 3 hours, or until all is reduced to a pulp.
Pass it through a sieve in the same way as pea-soup, which it should resemble in consistence; but it should be a dark brown colour.
Warm it up again when required.
Put in the Harvey's sauce, and, if necessary, add to the flavouring.

Original Text

III.

(Good and Cheap, made without Meat.)

161. INGREDIENTS.—6 potatoes, 4 turnips, or 2 if very large; 2 carrots, 2 onions; if obtainable, 2 mushrooms; 1 head of celery, 1 large slice of bread, 1 small saltspoonful of salt, 1/4 saltspoonful of ground black pepper, 2 teaspoonfuls of Harvey's sauce, 6 quarts of water.

Mode.—Peel the vegetables, and cut them up into small pieces; toast the bread rather brown, and put all into a stewpan with the water and seasoning. Simmer gently for 3 hours, or until all is reduced to a pulp, and pass it through a sieve in the same way as pea-soup, which it should resemble in consistence; but it should be a dark brown colour. Warm it up again when required; put in the Harvey's sauce, and, if necessary, add to the flavouring.

Time.—3 hours, or rather more. Average cost,1d. per quart.

Seasonable at any time. Sufficient for 16 persons.

Note.—This recipe was forwarded to the Editress by a lady in the county of Durham, by whom it was strongly recommended.

VERMICELLI SOUP.

Notes

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