Recipe
Henry Wadsworth Longfellows Favorite Soup Recipe
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Mystic_river1 / All my dishes 1 year, 9 months ago
From Early American Cooking, This 19th century American poet kept a happy home and bountiful board for friends and acquaintances, thanks in large part to his beloved wife Fanny. She made this soup for him as a great favorite, recording its instructio... More
Prep:15m Cook:35m Servings:8
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 Mystic_rive |
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Ingredients
- 6 large carrots
- 6 large onions
- 4 large turnips
- 4 beets or more
- 3 stalks of celery.
- Beef broth made day before and refrigerated
Directions
- "Put into the pot a piece of butter, a piece of sugar as large as half an egg; they must not be allowed to discolor [burn] by remaining on the fire. When they begin to color they should be met with the soup [beef stock] made the day before; they must then be strained [pureed] through a sieve. Do not suffer the soup to be too thick. Salt at discretion."
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pat2me 1 year, 9 months ago said:
I love the way things were measured then. Today we'd be wanting to know...smallegg?....large egg???
Love it!
rml 1 year, 9 months ago said:
JM, great post! You know I'll have to add Garlic to it... :) This soup would be great for a light lunch. I wonder how it would taste made with chicken stock? Sorry, I just love recipes that you can play with. Take care and Thanks again, Renee
anitagae 1 year, 8 months ago said:
Everything old is new again. I wanted a way to use beets, now not only can I use them but turnips too. great.