Coburg Soup

Ingredients

• Brown 2 sliced onions
• 1 oz. butter
• a teaspoon flour
• saltspoon sugar
• two carrots
• small parsnip
• sprig lemon thyme
• ½ lb. cooked haricot beans
• 3 pints water
• ½ pint milk
• 1 oz. flour
• 1½ oz. butter

Method

1. 1

   Brown onions in butter, add flour and sugar.

2. 2

   Add carrots, parsnip, thyme, beans, and water.

3. 3

   Boil until soft, mash through colander, return to pan, add milk and flour mixture, cook for 7 minutes, and sieve.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 13. The excerpt below is the record exactly as published.

Coburg Soup. Vegetarian. Brown 2 sliced onions by frying in 1 oz. butter, a teaspoon flour, and saltspoon sugar. Put in pan with two carrots, small parsnip. Spa: ish onion, sprig lemon thyme, \ lb. cooked haricot beans, and 3 pints water. Boil slowly for hours. Wffien vegetables are soft, mash through colander ; return to pan, and when it boils up, add ^ pint milk, oz. flour, and IJ oz. butter mixed carefully together. Cook for 7 minuteSj and seive. Parsley may In? added, if liked. TRIED FAVOURITES COOKERY BOOK. 5 Croutons for Soup, &c. Cut gomo bread J inch thick ; stamp out in rounds. Put \ lb. butter into a pan, and melt ; pour off the top into a fiying pan, and make it a light brown. ThroAV in the bi’ead, and fry a golden colour. Drain on soft paper, and serve. Curried Vegetabie Soup. li oz. Butter, 1 large Onion, 2 large Apples, or Eluibarb, or Green Goose- berries, 2 oz. Carolina liice, 1 tablespoonful Curry Powder, 1 teaspoon- ful Curry Paste, 1 tablespoonful Vinegar, 1 Carrot, Turnip, white of 2 Leeks, 1 stick Celery, sprigs Parsley, Thyme, and Marjoram, Bay Leaf, Salt, Pepper, squeeze Lemon Juice, 2 or 3 tablespoonfuls Cream (may be left outl, 2 quarts Water. Wash and cut up vegetables roughly ; scald, dry, and chop onion, ; peel, core, and chop apples. Boil rice asi for curiy ; melt butter, in pan, and fry onions ancl apples, not too brown ; add curry, and mix well, then vegetables. Toss a little, then add rice and vinegar. When fat is completely absoiLed, add water and seasoning. Simmer 2 hours, till vegetiibles are quite soft and pulpy ; strain through wire sieve, rinse pan, and returui and warm up. Season again. If required, add lemon juice and cream ; or cream may be put in tureen. Fish Soup (1). Bones, Skin, Head, and Pins of any fish. Milk, Parsley, Cornflour, Curry Powder, Pepper, and Salt to taste. Boil fish in water for over an hour, strain and measure the liquid. -Add an equal quantity of milk, thicken with cornflour, flavour with curry powder (if liked), pepper, and salt to taste. Bring to the boil, and just before dishing fling in a handhil of chopped parsley. Fish Soup (2). Procure head and shoulders of Cod, and a small Pish. 2 Carrots, 1 Turnip, 2 Onions, 2 sticks of Celery, 1 Parsnip (if liked), i pint Milk

Cook this with the app: pantry check, scaling, and the assistant.