HARICOT SOUP

HARICOT SOUP.
1 lb. of haricot beans, ½ lb. of onions,
1 lb. of turnips, 2 carrots, 2 sticks of
celery, 1 teaspoonful of mixed herbs, ½
oz. of parsley, 1 oz. of butter, 2 quarts of
water, pepper and salt to taste. Cut up
the vegetables and set them to boil in
the water with the haricot beans (which
should have been steeped over night in
cold water), adding the butter, herbs, and
seasoning. Cook all very gently for 3-1/2
to 4 hours, stirring occasionally. When
the beans are quite tender, rub the soup
through a sieve, adding more water if
needed; return it to the saucepan, add
the parsley chopped up fnely, boil it up
and serve.

Posted in: Food