White Bean Soup

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Time: Cook: 180 min Total: 180 min
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (9)

one pint of white beans boiled soft in water with a piece of common soda the size of a pea. ↝ White beans, NFS [Beans, peas, legumes]
remains of cold meat—beef, mutton, or veal
one uncut onion ↝ Onions, raw [Vegetables and Vegetable Products]
one turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
a few cold potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

for serving with soup

slices of stale bread about half an inch thick cut into dice ↝ Bread, pumpernickel [Baked Products]
a little beef (or veal) dripping ↝ Beef, ground, raw [Ground beef]

Instructions (8)

Put the boiled white beans into a saucepan with cold meat, one uncut onion, one turnip, pepper and salt to taste, and cold potatoes if used.
Boil gently about three hours.
Pass the whole through a fine cullender to strain the skins from the beans.
Replace in a saucepan and bring to a boil; then serve very hot.

Fried Bread Croutons

Cut stale bread slices about half an inch thick into dice.
Bring a little beef (or veal) dripping to a boil in an enamel frying pan.
Drop the bread dice into the boiling dripping and fry till a light brown and quite crisp.
Serve the croutons in a hot dish with a strainer under.

Original Text

White Bean Soup

Have ready one pint of white beans boiled soft in water with a piece of common soda the size of a pea. Put them into a saucepan with remains of cold meat—beef, mutton, or veal—one uncut onion, one turnip, pepper and salt to taste, and if not objected to, a few cold potatoes. Boil gently about three hours, then pass the whole through a fine cullender to strain the skins from the beans. Replace in a saucepan and bring to a boil; then serve very hot. Have ready some slices of stale bread about half an inch thick cut into dice. Have a little beef (or veal) dripping, bring to a boil in an enamel frying pan and drop the bread in while it boils, fry till a light brown and quite crisp. Serve in a hot dish with a strainer under. This bread is good for either pea, lentil, haricot, or potato soup.

Notes

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