Reference > Farmer's Cookbook > SOUPS WITHOUT STOCK > Vegetable Soup
  Leek and Potato Soup Salmon Soup  
CONTENTS · BIBLIOGRAPHIC RECORD

Vegetable Soup

1/3 cup carrot
1 quart water
1/3 cup turnip
5 tablespoons butter
1/2 cup celery
1/2 tablespoon finely chopped parsley
11/2 cups potato

1/2 onion
Salt and pepper

Wash and scrape a small carrot; cut in quarters lengthwise; cut quarters in thirds lengthwise; cut strips thus made in thin slices crosswise. Wash and pare half a turnip, and cut and slice same as carrot. Wash, pare, and cut potatoes in small pieces. Wash and scrape celery and cut in quarter-inch pieces. Prepare vegetables before measuring. Cut onion in thin slices. Mix vegetables (except potatoes), and cook ten minutes, in four tablespoons butter, stirring constantly. Add potatoes, cover, and cook two minutes. Add water, and boil one hour or until vegetables are soft. Beat with spoon or fork to break vegetables. Add remaining butter and parsley. Season with salt and pepper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Leek and Potato Soup Salmon Soup  
 
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