Skip to main content
Main

Vegetable Soup, Winter

A simple soup of mixed vegetables simmered in stock with butter, salt, cayenne, and toasted sippets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Vegetable Soup, Winter

Ingredients

Directions

Prepare

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

Make the soup

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

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

  3. Add salt and cayenne to taste.

  4. 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 and flavour of the soup once cooked and sieved.
Butter or fat
Carries heat to brown the vegetables, adding savoury flavour and richness.
Water
Serves as the liquid that cooks the vegetables and loosens the sieved pulp into soup.

The step that matters

Frying the vegetables until lightly browned. Browning through the Maillard reaction builds savoury, roasted flavour that carries into the finished soup. Frying too hot or too long can scorch the fat and taste bitter.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes