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Prep Time: 15 Minutes Cook Time: 135 Minutes |
Ready In: 150 Minutes Servings: 6 |
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The housewives of the Michigan Dutch country are famous for their nourishing soups. From that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1847. Ingredients:
2 tablespoons butter |
1 large onion, peeled and sliced |
1 tablespoon flour |
4 cups beef broth or 4 cups veal broth |
3 1/2 cups sliced carrots |
1 cup minced celery |
2 teaspoons salt |
1/4 teaspoon pepper |
Directions:
1. Melt butter in a large soup kettle and brown the onion.
2. Stir in flour and add broth; continually stirring to the boiling point.
3. Add the remaining ingredients; cover and let simmer for 2 1/2 hours.
4. Strain solids; whirl in blender or food processor until smooth and return to the broth.
5. Serve hot.
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