Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Cream of Broad Bean Soup

Soups


Original Receipt from Cassell's Vegetarian Cookery, 1891

Bean Soup, Green. Boil a quart of ordinary broad-beans in some stock or water with an onion, carrot and celery. Remove the skins when the beans are tender and rub the beans through a wire sieve. Colour the soup with a little spinach extract-(vegetable colouring, sold in bottles)-add a little piece of butter, a little powdered sugar, pepper and salt. The amount of stock or water must depend upon whether it is wished to have the puree thick or thin. Some purees are made as thick as bread sauce, while some persons prefer them much thinner. This is purely a matter of taste.








MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY