Classic Culinary Arts:

Thick Vegetable Soup Recipe

Thick Vegetable Soup Recipe, part of the classic American culinary arts. Pieces such as Thick Vegetable Soup Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

HOME • SOUP RECIPES • Thick Vegetable Soup Recipe

Thick Vegetable Soup Recipe

One quart of the sediment which is left from the clear stock, one quart of water, one-fourth of a cupful of pearl barley, one good-sized white turnip, one carrot, half a head of celery, two onions, about two pounds of cabbage, three potatoes, salt and pepper. Wash the barley and put it on in the quart of water, and simmer gently for two hours. Then add all the vegetables (except the potatoes), cut very fine, and the quart of stock. Boil gently for one hour and a half, then add the potatoes and the salt and pepper. Cook thirty minutes longer. When there is no stock, take two pounds of beef and two quarts of water. Cook beef, barley and water two hours, and add the vegetables as before. The meat can be served with the soup or as a separate dish.