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Vegetable Soup, Winter

A soup made from mixed vegetables simmered in water with butter, salt, cayenne, and served with toasted sippets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Vegetable Soup, Winter

Ingredients

Directions

Make the soup

  1. Fry the mixed vegetables in butter or fat until lightly browned.

  2. Pour boiling stock over the vegetables and let them simmer gently until tender.

  3. Rub the mixture through a sieve and moisten the pulp with the stock.

  4. Add salt and cayenne, then simmer the soup until thoroughly hot.

Serve

  1. Serve with toasted sippets.

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

Mixed vegetables
Provide the main body, flavour and thickening pulp once sieved.
Butter or fat
Carries frying heat and adds richness and browning flavour to the vegetables.

The step that matters

Frying the vegetables until lightly browned. Browning the vegetables in fat builds deeper, roasted flavour through the Maillard reaction. Pale or undercooked vegetables give a flatter soup, so keep the heat moderate and stir to avoid scorching.

“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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