Fine Clear Vegetable Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Nineteenth-century Scottish recipe.


  • 1 quart (1 l.) stock, brown or white, well flavoured and clear
  • 1


Shred all the vegetables very finely and fry them (except for the lettuce) in the butter until lightly browned. Bring the stock to the boil and pour over the vegetables, seasoning to taste. Simmer gently, skimming occasionally. When the vegetables are tender, after about 20 minutes, add very finely chopped lettuce and tarragon, and serve at once.