Henry Wadsworth Longfellows Favorite Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 instructions in her own hand. Read more . Serve hot to 6-8 people as a first course. From Early American Cooking, 1985 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:
1. 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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