From:
The Thorough Good Cook
Soups: 25. Benedictine Soup Maigre
Melt a half-pound of
butter very slowly, and add to it four
onions sliced, a head of
celery, and a
carrot and
turnip cut down. When the vegetables have fried in the butter for a quarter of an hour, and are browned on all sides, put to them nearly four quarts of boiling water and a
pint and a half of young peas, with plenty of ground black and Jamaica
pepper. When the vegetables are quite
tender, let the soup stand to clear from the sediment and strain it into a clean
stew-
pan. If not yet sufficiently
transparent, let it stand an hour, and turn it carefully over. When it boils, add to it three onions shredded, or five young ones ; a head of
celery cut in bits, carrots sliced and cut as wheels or
stars, and turnips scooped the size of
pigeons' eggs or turnip-radishes. When the
vegetables are done enough without the
liquid getting ropy from their dissolution, the soup is finished. This, like all vegetable soups, is the better for a spice of cayenne.