Vegetable Soup II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of carrots, turnips and onions in a meat stock flavoured with butter, herbs and celery that's thickened with bread and enriched with Harvey's sauce or ketchup. The full recipe is presented here and I hope you enjoy this classic British version of: Vegetable Soup II.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
160. INGREDIENTS.—Equal quantities of onions, carrots, turnips; 1/4 lb. of butter, a crust of toasted bread, 1 head of celery, a faggot of herbs, salt and pepper to taste, 1 teaspoonful of powdered sugar, 2 quarts of common stock or boiling water. Allow 3/4 lb. of vegetables to 2 quarts of stock, No. 105.
Mode.—Cut up the onions, carrots, and turnips; wash and drain them well, and put them in the stewpan with the butter and powdered sugar. 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. When done, pour the stock or boiling water on them; add the bread, celery, herbs, and seasoning; stew for 3 hours; skim well and strain it off. 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.
Time.—3-1/2 hours. Average cost, 6d. per quart.
Seasonableall the year.
Sufficientfor 8 persons.
Modern Redaction
Ingredients:
300g onions, peeled and chopped
300g carrots, scraped and chopped (reserve some sliced carrot to garnish)
300g turnips, peeled and chopped (reserve some sliced turnip to garnish)
115g butter
1 slice of bread, toasted
1 head of celery, chopped
1 bunch of savoury herbs, finely chopped
salt and freshly-ground black pepper, to taste
1 tsp powdered sugar
2l hot economical stock (or water)
2 tbsp Harvey's sauce (or ketchup)
Method:
Combine the onions, carrots and turnips in a stockpot with the butter and sugar. Place over high heat and toss to combine then cook, stirring constantly, for 10 minutes (ensure that the vegetables do not brown). When done, pour over the stock or boiling water.
Now add the bread, herbs and celery then season to taste. Simmer gently for 3 hours, skimming the surface frequently. Stir in the Harvey's sauce (or ketchup), turn into a warmed tureen, add the reserved carrot and turnip then serve.
