Home › The Principles of Cookery › Vegetable Soup (puree)

Vegetable Soup (puree)

Cut into dice four ounces of lean ham, and put it into the bottom of a stewpan. Lay upon it a turnip, a large carrot, a stick of celery, a leek or an onion, half a pint of haricot beans, and a pint of split peas. Place on the top of the vegetables a slice of fresh butter: about three ounces will be a sufficient quantity. Let the butter melt; then stir the vegetables over the fire for ten minutes. Pour upon them a pint of stock made from bones, and add four ounces of Carolina rice. Let the vegetables stew till tender. Rub them through a sieve, and moisten occasionally to soften them. Mix with the pulp an additional quart of stock. Season the puree with salt and cayenne; boil it again for a short time, skim it, and serve with fried sippets. Time, about two hours. Sufficient for five or six persons.