SOUPS MADE WITHOUT STOCK
Vegetable Soup
- 1⁄3 cup carrot
- 1⁄3 cup turnip
- 1⁄2 cup celery
- 1⁄2 cup onion
- 11⁄2 cups potato
- 1 pt. tomatoes
- 5 tablespoons butter
- 1⁄2 tablespoon parsley
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 qt. water
Wash the vegetables, scrape the carrot, pare the turnip, potatoes, and onions, remove the leaves and strings from the celery, and cut the vegetables in small pieces, or put all except the potatoes and celery through a coarse food chopper. Measure the vegetables after they are prepared. Put them all, except the potatoes and parsley, into a frying pan with the butter, and cook them for ten minutes; add the potatoes and cook them for two minutes more, then put all the ingredients, except the parsley, together in a cooker-pail, and when they are boiling put them into a cooker for three hours or more. Add the parsley just before serving. “Left-over” vegetables, in pieces, may be added, in place of an equal measure of any of the first five given.
Serves six or eight persons.