French Vegetable Soup
From Dainty dishes from foreign lands (1909).
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A historical recipe
Dainty dishes from foreign lands, by Louise Guest Rice (1909).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Brown a piece of butter the size of an egg, in a deep pot;
- add about a quart of water, in which vegetables have been boiled (potatoes, cauliflower, onions, etc.) .
- Chop a handful of "soup greens," parsley, celery, carrot, onion, and other things of that sort, put into the water and boil gently an hour and a half.
Plating
Cookware for this recipe
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Large pot
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Chef's knife
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Cutting board