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Vegetable Soup (INGREDIENTS for soup) (II)
INGREDIENTS for soup for 8 or 10 persons.-Equal quantities of onions, carrots, turnips; 1 lb. of butter, a crust of toasted bread, 1 head of celery, 1 faggot of herbs, salt and pepper to taste, 1 teaspoonful of powdered sugar, 2 quarts of common stock or boiling water.
Allow 3/4 lb. of vegetables to 2 quarts of stock.
AVERAGE COST, 6d. per quart.
Cut up the onions, carrots and turnips; wash and drain them well, and put them in the stewpan with the butter and powdered sugar. Toss the whole over a sharp fire for 10 minutes, but do not let them brown, or you will spoil the flavour of the soup.
When done, pour the stock or boiling water on them; add the bread, celery, herbs and seasoning; stew for 3 hours; skim well and strain it off. When ready to serve, add a little sliced carrot, celery and turnip, and flavour with a spoonful of Harvey's sauce, or a little ketchup, TIME.-3 hours.
SEASONABLE all the year.
Vegetable Soup. (Good and Cheap, made without Meat.) - INGREDIENTS for large quantity of soup. -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. AVERAGE COST, about 1d. per quart.
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 VEGETABLES, CUT. 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.
SEASONABLE at any time.
Vegetables, Cut, for Soups, &c.
The annexed engraving represents a cutter for shaping vegetables for soups, ragoûts, stews, &c.; carrots and turnips being the usual vegetables for which this utensil is used. Cut the vegetables into slices about 4inch in thickness, stamp them out with the cutter, and boil them for a few minutes in salt and water, until tender. Turnips should VEGETABLE-CUTTER. be cut in rather thicker slices than carrots, on account of the former boiling more quickly to a pulp than the latter.
Note.-Cut vegetables for soup can be bought dried and in a smali compass. They are prepared by Chollet and Co.