Vegetable Soup III is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic vegetarian soup of potatoes, turnips, carrots, onions, mushrooms and celery thickened with toasted bread that's flavoured with Harvey's sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Vegetable Soup III.
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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
161. INGREDIENTS.—6 potatoes, 4 turnips, or 2 if very large; 2 carrots, 2 onions; if obtainable, 2 mushrooms; 1 head of celery, 1 large slice of bread, 1 small saltspoonful of salt, 1/4 saltspoonful of ground black pepper, 2 teaspoonfuls of Harvey's sauce, 6 quarts of water.
Mode.—Peel the vegetables, and cut them up into small pieces; toast the bread rather brown, and put all into a stewpan with the water and seasoning. Simmer gently for 3 hours, or until all is reduced to a pulp, and pass it through a sieve in the same way as pea-soup, which it should resemble in consistence; but it should be a dark brown colour. Warm it up again when required; put in the Harvey's sauce, and, if necessary, add to the flavouring.
Time.—3 hours, or rather more. Average cost,1d. per quart.
Seasonable at any time. Sufficient for 16 persons.
Note.—This recipe was forwarded to the Editress by a lady in the county of Durham, by whom it was strongly recommended.
Modern Redaction
Ingredients:
6 potatoes, peeled and finely chopped
4 medium turnips (or 2 large turnips), peeled and finely chopped
2 carrots, peeled and finely chopped
2 onions, peeled and finely chopped
2 large open-cap mushrooms, finely chopped
1 head of celery, finely chopped
1 large slice of bread, toasted quite dark
1/2 tsp sea salt
1/4 tsp freshly-ground black pepper
2 tsp Harvey's sauce
6l water
Method:
Combine the potatoes, turnips, carrots, mushrooms, celery and bread in a stockpot. Pour over the water, bring to a simmer and cook for about 2 hours, or until the vegetables are very tender. Take off the heat and purée either in a blender or by passing through a fine-meshed sieve.
Return the vegetable purée (which should be quite brown) to the pan, heat through then stir in the Harvey's sauce and season with the salt and black pepper. Serve hot, ladled into warmed soup bowls.
