Page:Browne - The Plain Sailing Cook Book.djvu/26

 

VEGETABLE SOUP

• MATERIALS
• 2 cups Soup Stock (page 14)
• 1 small carrot
• 1 small onion
• 1 small turnip
• 1 small potato
• ½ cup chopped cabbage
• ½ cup chopped celery
• 1 tomato—afresh or canned
• ½ tablespoon chopped parsley
• 1½ teaspoons salt
• Pepper

• UTENSILS
• Medium-sized covered saucepan
• Vegetable-knife
• Small saucepan

 

DIRECTIONS

1. Peel all the vegetables, and cut them into small pieces.
2. Boil the carrot and turnip one-half hour in a small saucepan, adding boiling water from time to time to make up for evaporation. Drain off the water.
3. Put all the materials in a medium-sized saucepan, cover the pan, place it on the fire, and let simmer slowly for one hour.

 

REMARKS

It is not practicable to make this particular soup in a smaller quantity.

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