Vegetable Soup (II)

Ingredients

• Equal quantities of onions
• carrots
• turnips
• 1/4 lb butter
• a crust of toasted bread
• 1 head celery
• a faggot of herbs
• salt and pepper to taste
• 1 teaspoonful powdered sugar
• 2 quart common stock or boiling water
• 3/4 lb vegetables to 2 quarts of stock, No. 105

Instructions

1. Cut up the onions, carrots, and turnips;
2. wash and drain them well, and put them in the stewpan with the butter and powdered sugar.
3. Toss the whole over a sharp fire for 10 minutes, but do not let them brown, or you will spoil the flavour of the soup.
4. When done, pour the stock or boiling water on them;
5. add the bread, celery, herbs, and seasoning;
6. stew for 3 hours;
7. skim well and strain it off.
8. When ready to serve, add a little sliced carrot, celery, and turnip, and flavour with a spoonful of Harvey's sauce, or a little ketchup.