Vegetable Soup
This vegetable soup is built from just five vegetables and water, with nothing added to hide them. It comes from the public domain Household Cyclopedia by Henry Hartshorne, so the method is plain and old-fashioned. The best touch is the slice of buttered toast laid in the bowl before the soup goes over it, which softens into the broth and adds richness. Tomatoes make a good extra.
Instructions
Put the onion, turnip, potatoes, carrot and celery into a large pot with the 3 pints of water.
Bring the water to a boil and keep it boiling until every vegetable is soft when pierced with a knife.
Toast the slice of bread and spread it with butter while the soup finishes cooking.
Place the buttered toast in the bottom of a serving bowl.
Pour the hot soup over the toast and serve. If you like, add tomatoes to the pot with the other vegetables.
Make it personal.
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