Vegetable Soup
From Observatory
1111
- Ingredients
- 2 cups Soup Stock
- 1 small carrot
- 1 small onion
- 1 small turnip
- 1 small potato
- ½ cup chopped cabbage
- ½ cup chopped celery
- 1 tomato—fresh or canned
- ½ tablespoon chopped parsley
- 1½ teaspoons salt
- Pepper
- Utensils
- Medium-sized covered saucepan
- Vegetable-knife
- Small saucepan
- Directions
1.
Peel all the vegetables, and cut them into small pieces.
2.
Boil the carrot and turnip one-half hour in a small saucepan, adding boiling water from time to time to make up for evaporation. Drain off the water.
3.
Put all the materials (including Soup Stock) in a medium-sized saucepan, cover the pan, place it on the fire, and let simmer slowly for one hour.
- Remarks
It is not practicable to make this particular soup in a smaller quantity.
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