Recipes > Soup > French Soup

French Soup


  • 2 carrots
  • 1 turnip
  • 1 leek
  • 1 stick celery
  • 1/2 cabbage
  • 1 bay leaf
  • 2 cloves
  • 6 peppercorns
  • 3 quarts water


Scrape and cut up carrots and turnip. Slice the leek, and cut celery into dice. Shred the cabbage. Put into the jar with the water, and place in a moderate oven, or on the top of a closed range. If it is necessary to use a gas ring, turn very low and stand jar on an asbestos mat. Bring to the boil slowly and then simmer for 2 1/2 hours.


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The Healthy Life Cook Book (1915).

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