Recipes > Soup > French Soup

French Soup


  • 3 potatoes
  • 3 carrots
  • 2 turnips
  • 2 quarts bone stock
  • pepper
  • 2 onions
  • 1/2 stalk celery
  • 1 ounce butter
  • 1 teaspoonful sugar
  • salt


Peel and slice up the vegetables and sprinkle them with the sugar and salt, and put them into a saucepan with the butter, and sweat for five minutes. Pour over the boiling stock and stir until it boils; boil slowly for an hour, then rub through a sieve. If it is too thick, reduce it with a little more stock or milk, return to a saucepan, and bring to the boil. When tomatoes are in season slice up two with the other vegetables; these will make the soup a good colour and improve the flavour.

Time: 1 hour.


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The Art of Living in Australia (1893).

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