1913 Vegetable Connsome with Peas

Vegetable Consomme with Peas
Fifty-Two Sunday Dinners
Elizabeth O Hiller
½ cup diced carrots
1/3 up diced turnips
1/3 cup chopped cabbage
1/3 cup chopped celery
1/3 cup potato, sliced
1/3 cup sweet potatoes
1/3 cup chopped onion
Bring the vegetables to a boil in 1 quart of water. Then cook in double boiler 3 hours. Reserve potatoes until ½ hour before serving. Add 1 1/3 cups bean stock, salt, season with thyme, add 1 tsp butter and serve. To each serving add a dessert spoon of canned peas. This makes 1 quart soup.
Prepare the bean stock as follows: Soak 1 cup of beans in 1 quart water over night. Put to cook in the same water in which they were soaked and cook until thoroughly softened. Let stand until settled, then strain off the clear liquid. There should be 1 1/3 cups of it. If deficient in quantity add sufficient water to make this amount.
Did we eat it? Yes
Would I make it again? Yes
Notes: Used frozen peas instead.

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