A recipe for Cottage Soup consisting of fried onions, carrot, turnip, and celery pieces browned in butter is described in a book excerpt.
As a lover of home cooked meals, I decided to give the Soup Recipes Book a try, and I was not disappointed. Among the many recipes, the Cottage Soup recipe caught my eye, and I couldn't resist trying it out.
What I particularly enjoyed about this recipe is its simplicity. It is easy to follow, and the ingredients are readily available in most kitchens. The first step involves frying onions, carrots, turnips and celery in a frying pan with a little butter. This not only adds flavor to the soup but also gives it a lovely aroma.
Once the vegetables are lightly browned, transfer them to a saucepan containing about two quarts of water and a tablespoonful of mixed savory herbs. Allow the mixture to boil until the vegetables are tender. At this point, add two ounces of oatmeal or prepared barley, premixed with cold water until smooth, to thicken the soup.
Finally, wash a quarter of a pound of rice and boil it in the soup until it's tender. The soup can then be served with dried powdered mint alongside, for those who prefer a pea soup-like taste.
Overall, the Soup Recipes Book is a must-have for any food enthusiast. The Cottage Soup recipe is a perfect example of the ease and simplicity of the recipes, not to mention the delicious end result. I highly recommend this book to anyone who loves a good hearty meal.
What I particularly enjoyed about this recipe is its simplicity. It is easy to follow, and the ingredients are readily available in most kitchens. The first step involves frying onions, carrots, turnips and celery in a frying pan with a little butter. This not only adds flavor to the soup but also gives it a lovely aroma.
Once the vegetables are lightly browned, transfer them to a saucepan containing about two quarts of water and a tablespoonful of mixed savory herbs. Allow the mixture to boil until the vegetables are tender. At this point, add two ounces of oatmeal or prepared barley, premixed with cold water until smooth, to thicken the soup.
Finally, wash a quarter of a pound of rice and boil it in the soup until it's tender. The soup can then be served with dried powdered mint alongside, for those who prefer a pea soup-like taste.
Overall, the Soup Recipes Book is a must-have for any food enthusiast. The Cottage Soup recipe is a perfect example of the ease and simplicity of the recipes, not to mention the delicious end result. I highly recommend this book to anyone who loves a good hearty meal.
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