Cottage Soup
A hearty, frugal vegetable soup thickened with oatmeal or barley and fortified with rice. This traditional recipe features a mirepoix of root vegetables browned in butter and is finished with a garnish of dried mint, similar to the service of Green Pea Soup.
Ingredients
- 2 medium Onions (Peeled and chopped into small pieces)
- 1 large Carrot (Peeled and chopped into small pieces)
- 1 medium Turnip (Peeled and chopped into small pieces)
- 1 small head Celery (Or 3-4 stalks, washed and cut into small pieces)
- 2 tbsp Butter (For frying)
- 2 quarts Water (Approximately 2 liters)
- 1 tbsp Mixed Savoury Herbs (Dried thyme, marjoram, or savory)
- 2 oz Oatmeal or Prepared Barley (For thickening)
- 0.25 lb Rice (Approximately 1/2 cup)
- 1 tsp Sugar (Optional, to taste)
- 1 tbsp Dried Powdered Mint (For serving/garnish)
- 1 to taste Salt and Pepper (Modern addition for seasoning)
Instructions
- 1Peel and cut the onions, carrot, and turnip into small, uniform pieces. Wash the celery thoroughly and chop it into similarly sized small pieces.
- 2Melt the butter in a large frying pan or soup pot. Add the chopped vegetables and fry them, stirring occasionally, until they are lightly browned.
- 3Transfer the vegetables to a large saucepan (if fried in a separate pan). Add the 2 quarts of water and the mixed savoury herbs. Bring to a boil, then reduce heat and let simmer until the vegetables are quite tender.
- 4In a small bowl, mix the oatmeal (or prepared barley) with a little cold water until it forms a smooth paste without lumps. Pour this mixture into the boiling soup to thicken it, stirring constantly to incorporate.
- 5Wash the rice thoroughly under cold water. Add the washed rice to the soup. Simmer until the rice is quite tender.
- 6Taste the soup; add the optional sugar if desired, and season with salt and pepper. Serve hot. Pass the dried powdered mint around the table for diners to sprinkle over their soup, following the traditional service style of Green Pea Soup.