Vegetable Soup

Ingredients

• Two quarts of yellow split peas or two quarts of dried white beans
• Salt
• Cayenne
• One head of celery or one tablespoon of celery seed
• Four quarts of water
• Fresh vegetables (turnips, carrots, parsnips, potatoes, onions)
• Butter
• Flour

Directions

Preparation

1. Soak yellow split peas or dried white beans in cold water all night

Soup

1. In the morning, drain and season split peas or white beans
2. Season these with salt and cayenne (to taste)
3. Add a head of minced celery or one tablespoon of celery seed
4. Add all of the above to a pot then add four quarts of water to the pot
5. Boil slowly till dissolved
6. Stir frequently

Vegetables

1. A ready quantity of desired fresh vegetables
2. Cut into small pieces

Combine Vegetables and Soup

1. Add the vegetables that require the longest time boiling to the pot with the soup
2. After all vegetables are added, take bits of butter and roll in flour
3. Add the butter rolled in flour to the pot
4. Boil this until the vegetables are tender
5. Transfer to a tureen and serve

Source — Creole Cookery Book

Prepared by Hannah Blake

Louisiana Anthology

June 7, 2019