Clear Vegetable Soup is a traditional British recipe, based on Alexis Soyer's recipe of 1854, for a classic clear soup of carrots, turnips, onions, leeks and celery in a clar veal stock base. The full recipe is presented here and I hope you enjoy this classic British version of: Clear Vegetable Soup.
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This is a traditional British recipe redacted from Alexis Soyer's 1854 volume A Shilling Cookery for the People, the first Victorian cookbook for the common man.
Original Recipe
5. Clear Vegetable Soup, Lesson No. 1.—Cut in small dice, two-thirds of carrots and turnips, and one-third of onions, leeks, and celery, altogether about half a pound; wash them well, drain, put into pan or iron pot, two ounces of butter or dripping, and a teaspoonful of sugar; put on the fire, stir often; when no moisture is to be seen add three pints of broth No. 1, simmer and skim, until the carrots are tender, and serve. If all the above vegetables cannot be obtained at the same time, use the same weight of either. Be careful that you remove the fat from all clear soup. All clear vegetable soup, when done, ought to partake of a brownish colour.
Melt the butter in a pan and add the vegetables and sugar. Fry, stirring constantly, until the vegetables appear dry (about 10 minutes).
Add the stock and bring to a simmer. Skim all the fat from the surface and continue cooking for about 10 minutes more, or until the carrot and turnip pieces are tender. Ladle into warmed soup bowls and serve.
