Vegetable Soup. No. 5

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

four turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
two potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
three onions ↝ Onions, raw [Vegetables and Vegetable Products]
three heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
four cabbage lettuces ↝ Lettuce, raw [Lettuce and lettuce salads]
a bunch of sweet herbs
parsley ↝ Parsley, raw [Not included in a food category]
half a pint of water ↝ Water, tap [Tap water]
three pints of broth or water ↝ Soup, broth [Soups, broth-based]

for thickening if using water

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

for serving

some fine crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
small dumplings ↝ Dumpling, no meat [Biscuits, muffins, quick breads]

Instructions (8)

Cut the vegetables (turnips, potatoes, onions, celery, carrots, cabbage lettuces) in slices.
Put the sliced vegetables into a stewpan with half a pint of water.
Cover them close and set them over the fire for twenty minutes to draw.
Add three pints of broth or water and let it boil quickly.
When the vegetables are tender, rub them through a sieve.
If you make the soup with water, add butter, flour, pepper, and salt.
Let the soup be of the thickness of good cream.
Add some fine crumbs of bread with small dumplings.

Original Text

Vegetable Soup. No. 5.

Take four turnips, two potatoes, three onions, three heads of celery, two carrots, four cabbage lettuces, a bunch of sweet herbs, and parsley. The vegetables must be cut in slices; put them into a stewpan, with half a pint of water; cover them close; set them over the fire for twenty minutes to draw; add three pints of broth or water, and let it boil quickly. When the vegetables are tender rub them through a sieve. If you make the soup with water, add butter, flour, pepper, and salt. Let it be of the thickness of good cream, and add some fine crumbs of bread with small dumplings.

Notes

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