Winter Vegetable Soup Recipe
Black venders selling soups, beans, coffee, cornbread, and succotash, Washington, D.C. construction site, Courtesy of the Library of Congress
Research on the culinary traditions of Lent have resulted in a good number of recipes and stories. Most come from historic newspapers, images, and WPA sources housed in the archives of the Library of Congress in Washington, DC. They serve as the basis for our series on food and the Lenten season. We share our findings in a paraphrased format when necessary to make them legible.
Winter Vegetable Soup Recipe
Scrape and slice three turnips and three carrots and peel three onions, and fry all with a little butter until a light yellow; add a bunch of celery and three or four leeks cut in pieces; stir and fry all the ingredients for six minutes; when fried, add one clove of garlic, two stalks of parsley, two cloves, salt, pepper and a little grated nutmeg; cover with three quarts of water and simmer for three hours, taking off the scum carefully. Strain and use. Croutons, vermicelli, Italian pastes, or rice may be added. (F.L. Gillette, The Whitehouse Cookbook (1887)
