How to Make Soup - The Victorian Way

📖Order your copy of Mrs Crocombe’s cookery book here: 📖 Mrs Crocombe is making a light soup using rhubarb from the kitchen garden at Audley End House. INGREDIENTS 6 stalks of rhubarb 1 litre veal or beef stock 1 small onion 2 thin slices of bread, plus extra for croutons Salt and pepper METHOD Take half a dozen sticks of fine young rhubarb, peel them, and cut them into short lengths. Throw the rhubarb into a quart of good veal or beef stock and add a moderate sized onion, two thin slices of bread, and a little salt and pepper. Let the liquor boil, remove the scum as it rises, and simmer the soup until the fruit is quite tender - around 30 minutes. Strain it, and serve with toasted sippets. SUBSCRIBE TO OUR YOUTUBE CHANNEL: FIND A PLACE TO VISIT: VISIT OUR BLOG: LIKE US ON FACEBOOK: FOLLOW US ON TWITTER: FOLLOW US ON INSTAGRAM: