|Entrant #2 in our 2nd Annual Fall & Winter Soup Contest|
For more about the Fall & Winter Soup contest, see here.
“This makes a delicious soup and quite as nourishing as if made with soup meat.”
FRENCH MEATLESS VEGETABLE SOUP
5-6 quarts water
1 bunch fresh carrots (about 6), washed well but not peeled, chopped
3 turnips, washed well but not peeled, chopped
4 celery stalks, chopped
Small cabbage leaf, chopped
4-5 young onions, chopped
2 white potatoes, washed well but not peeled, chopped
1 heaping Tbsp flour
1 rounded Tbsp lard
3 sprigs parsley (and other fresh herbs, if you choose)
Spaghetti or rice, uncooked (optional)
Place all chopped vegetables except onions in a big pot with cold water, and bring to boiling over medium heat. Brown flour in lard in an iron skillet, add onions, and fry until onion edges begin to brown, Add 1 C soup broth to onion mixture, stir well until all lumps are gone, and pour back into soup pot. Add salt to taste and cook slowly for 2 ½ hours. If desired, add spaghetti or rice during the last hour of cooking time.