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Soup Digester

A soup made by simmering bones or meat, then adding vegetables and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Soup Digester

Ingredients

Directions

Prepare

  1. Fill the digester three parts full with water and bruised bones or meat.

  2. Place it near a slow fire to simmer for 8 to 10 hours.

Strain and finish

  1. Strain the soup through a fine sieve or colander to remove bones.

  2. Return the soup to the digester and add vegetables and spices.

  3. Boil the mixture together for 1 to 2 hours until ready to serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Bruised bones or meat
Release gelatin, collagen and flavour into the water during long simmering, giving body and savour to the soup.
Vegetables
Add sweetness, aroma and body to the broth as they cook down with the stock.
Spices
Add aroma and warmth to the finished soup during the final boil.

The step that matters

Simmer gently over a slow fire. A slow, gentle simmer draws flavour and gelatin out of the bones without breaking the broth cloudy or boiling off too much water. A hard boil would make the soup murky and greasy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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