Vegetables for Soup

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

Vegetables

Vegetables, cut like needles ↝ Raw vegetable, NFS [Other vegetables and combinations]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
powdered with sugar ↝ Sugar, NFS [Sugars and honey]
a little second stock

Other Vegetables

Lettuce peas ↝ Lettuce, raw [Lettuce and lettuce salads]
asparagus tips ↝ Asparagus, raw [Vegetables and Vegetable Products]

Instructions (9)

Cut vegetables like needles.
Fry vegetables to a gold colour in a little butter.
Powder fried vegetables with sugar.
Drain the fried vegetables.
Stew the drained vegetables gently till soft in a little second stock.
Drain the stewed vegetables again.
Add the drained vegetables to the soup, ensuring they are free from grease, to warm up.
Do not add the stock in which they were stewed to the soup.
Simply boil lettuce peas and asparagus tips and drain them before adding to soup.

Original Text

Vegetables, cut like needles, and fried to a gold colour in a little butter, powdered with sugar; drain, and stew gently till soft, in a litlte second stock; drain again, and add to the soup quite free from grease to warm up.
Do not add the stock in which they are stewed to the soup.
Lettuce peas and asparagus tips should be simply boiled and drained before adding to soup.

Notes

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