Recipe - Vegetable Soup (Rms Titanic)

2 tablespoon Butter
1 Finely chopped onion
1 cup Sliced carrots
1 cup Sliced celery
1 Potato, peeled and cubed
5 Cloves garlic, minced
1 Bay leaf
1 teaspoon Dried oregano
1 teaspoon Dried thyme
6 cup Chicken or vegetable stock
2 cup White kidney beans, drained
1 cup Corn kernels
1 cup Asparagus tips
2 cup Shredded Swiss chard or
spinach
Salt and pepper to taste

In a large pot, melt butter over medium heat. Stir in onion, celery,
carrot, potato, garlic oregano, thyme, and bay leaf. Cover and cook,
stirring often, for ten minutes or until onion is transluscent.

Stir in stock and bring to a boil. Reduce heat to medium and simmer for 15
to 20 minutes or until vegetables are almost tender.

Meanwhile, drain and rinse beans. Stir beans, corn, and asparagus into
vegetable mixture. Cook for five minutes or until asparagus is bright green
and tender. Stir in Swiss chard and season to taste with salt and pepper.

NOTE: Unlike the ritzier soups served in the two upperclass saloons, this
soup is rustic and easy to prepare.

This was the scheduled White Star Line Sunday dinner (midday) for 14 April
1912. Although it was third class food, it appears pretty darned tasty to
me.

ARCHBOLD, Rick and Dana MCCAULEY
Last Dinner on the Titanic
A Hyperion/Madison Press Book
New York. 1997

Buy the book. It's a class act!

MM Format by John Hartman Indianapolis, IN

Posted to MMRecipes Digest by "John M. Hartman" hartman@indy.net on Sep
21, 1998