Monday, September 21, 2009

Simple French Soup

2 carrots
1 turnip
1 leek
1 stick celery
1/2 cabbage
1 bay leaf
2 cloves
6 peppercorns
3 quarts water

Scrape and cut up carrots and turnip. Slice the leek, and cut celery into dice. Shred the cabbage. Put into the jar with the water, and place in a moderate oven, or on the top of a closed range. If it is necessary to use a gas ring, turn very low and stand jar on an heat-resistant pad. Bring to the boil slowly and then simmer for 2-1/2 hours.

From "The Healthy Life Cook Book", 2d ed., by Florence Daniel, 1915.

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