Recipes > Soup > Vegetable Soup > Vegetable Soup I

Vegetable Soup I


  • 7 ounces of carrot
  • 10 ounces of parsnip
  • 10 ounces of potato, cut into thin slices
  • 1 1/4 ounces of butter
  • 5 teaspoonfuls of flour
  • 1 teaspoonful of made mustard
  • salt and pepper to taste
  • yolks of 2 eggs
  • rather more than 2 quarts of water


Boil the vegetables in the water 2 1/2 hours; stir them often, and if the water boils away too quickly, add more, as there should be 2 quarts of soup when done. Mix up in a basin the butter and flour, mustard, salt, and pepper, with a teacupful of cold water; stir in the soup, and boil 10 minutes. Have ready the yolks of the eggs in the tureen; pour on, stir well, and serve.

Time: 3 hours.

Seasonable in winter.

Sufficient for 8 persons.


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The Book of Household Management (1861).

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