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VEGETABLE SOUP

(Soups) - (The International Jewish Cook Book)







Take a small soup bone, cover with cold water. Cut one-half a cup each
of celery, carrots, and onion. Brown in fat, cooking five to ten
minutes; add one tablespoon of chopped parsley and one-half cup of
potatoes. Add to soup bone and cook one hour. Season with salt and
pepper. Remove bone and serve.

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VEGETABLE SOUP (MILCHIG)

Brown one-half cup of chopped onion in one tablespoon of butter, add one
and a half quarts of boiling water, two cups of shredded cabbage
one-half cup of chopped carrot, one leek, one tablespoon of chopped
peppers, one tablespoon of chopped celery. Boil rapidly for ten minutes,
then gently for one hour. Add one medium-sized potato diced and a
tomato, one and a half teaspoons of salt and one-quarter teaspoon of
pepper, a pinch of paprika and thyme. Cook one hour longer. Have the
cover partially off the kettle during the entire time. Ten minutes
before serving thicken with two tablespoons of flour mixed with
one-fourth cup of cold milk.
BRAUNE MEHLSUPPE (BROWN FLOUR SOUP), No. 1
Heat a spoon of butter in a spider, add a spoon of flour, stir briskly,
but do not let it get black; pour boiling water over it, add salt and
caraway seeds.

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BARLEY AND VEGETABLE SOUP

Take a half cup of coarse barley and two quarts of water. Let boil for
one hour and skim. Then add two onions, a bunch of carrots, parsley, two
turnips, one green pepper and six tomatoes (all chopped fine). Add a few
green peas, lima beans, two ears of corn cut from cob; pepper and salt
to taste. Cook for one hour or more until done. Then add a small piece
of butter, quarter teaspoon of sage and thyme, if you like, and if soup
is too thick add more water.

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VEGETABLE SOUP

Slice thinly 3 potatoes, 3 carrots, 3 turnips, the undesirable parts
of 2 heads of celery, 2 stalks of parsley and 3 onions. Cook the
onions in a little butter until they turn a yellow brown, then add
the other ingredients. Season well with salt and black pepper, also a
pinch of red pepper. Put all together in a stew-pan, cover with three
quarts of water, stand on range and simmer about three hours. Strain
soup into stew-pan, place on range, and when hot add Marklose Balls.

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GERMAN VEGETABLE SOUP

Take 6 potatoes, half the quantity of onions, carrots, turnips,
cabbage and a stalk of celery, cut up into dice-shaped pieces, place
all in a stew-pan and cover with a couple quarts of hot water. Let
cook about two hours, until all the vegetables are tender, then add 1
tablespoonful of butter, a large cup of milk, and about a
tablespoonful of flour mixed smooth with a little cold milk, cook a
few minutes, add a tablespoonful minced parsley, and serve.

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VEGETABLE SOUP. MRS. G. A. LIVINGSTON.

Three onions, three carrots, three turnips, one small cabbage, one
pint tomatoes. Chop all the vegetables, except the tomatoes, very
fine. Have ready in a porcelain kettle three quarts boiling water;
put in all except tomatoes and cabbage; simmer for one-half hour; then
add the chopped cabbage and tomatoes (the tomatoes previously stewed);
also a bunch of sweet herbs. Let soup boil for twenty minutes; strain
through a sieve, rubbing all the vegetables through. Take two
tablespoonfuls butter, one tablespoon flour; beat to cream. Pepper
and salt to taste, and add a teaspoon of white sugar; one-half cup
sweet cream, if you have it; stir in butter and flour; let it boil up,
and it is ready for the table. Serve with fried bread chips or
poached eggs, one in each dish.

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VEGETABLE SOUP. MRS. J. S. REED.

One-fourth head cabbage, three large onions, one turnip, three large
potatoes, two tablespoons cooked beans; boil all together till tender.
Pour off all water; then add one gallon of stock. Add tomatoes, if
you like.

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VEGETABLE SOUP

2 lbs. Mixed Vegetables--4d.

2 oz. Butter--2d.

1/4 lb Haricot Beans--1d.

Peppercorns, Salt, and Sugar

4 quarts of Water--1/2d.

Total Cost--7 1/2 d.

Time--One Hour and a Half.

Take any vegetables that may be in season, such as carrots, turnips,
leeks, onions, and celery, and slice them up; put them into a saucepan
with the haricot beans and the butter, and turn them all about till the
butter is all absorbed; sprinkle over them a teaspoonful each of salt
and sugar, add the peppercorns and the water, and boil until the
vegetables are very soft.
Rub them through a sieve, return to the saucepan and make thoroughly
hot, and it is ready to serve.

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Milanese Vegetable Soup.

Clean and season a fat hen. Put a few slices of chopped bacon in a
saucepan; let get hot. Add the chicken with 1 carrot, 1 onion, 2
stalks of celery chopped fine, 1 herb bouquet, 1 bay leaf, a few
cloves and allspice and 2 blades of mace, 2 sprigs of parsley and 1
cup of hot water. Let all stew until tender; then add some chopped
mushrooms and pour over all 1 cup of hot rich cream.

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VEGETABLE SOUP

Put half a pound of dry green peas to soak overnight in water, with a
teaspoonful of bicarbonate of soda in it. In the morning take out the
peas and put them on the fire in about three-and-a-half pints of water.
When the peas are nearly cooked, add five big potatoes. When all is
cooked enough for the skins to come off easily, rub all through a sieve.
Fry in some butter four or five onions and five or six leeks till they
are brown, or, failing butter, use some fat of beef; add these to the
peas and boil together a good half-hour. If possible, add a pig's trotter
cut into four, which makes the soup most excellent. When ready to serve,
remove the four pieces of trotter. Little dice of fried bread should be
handed with the soup.
[_V. Verachtert._]

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THE SOLDIER'S VEGETABLE SOUP

On a good white stock foundation, for which you have used milk and a bone
of veal, sprinkle in some ground rice till it thickens, stirring it well
for twenty minutes. Wash and chop your mushrooms, and fry them in butter.
Add the yolk of an egg and bind it. This is a delicious soup.
[_Mme. van Marcke de Lunessen._]









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