How to Make Soup The Victorian Way

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📖Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖 • 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: https://goo.gl/c5lVBJ • FIND A PLACE TO VISIT: https://goo.gl/86w2F6 • LIKE US ON FACEBOOK: https://goo.gl/Un5F2X • FOLLOW US ON TWITTER: https://goo.gl/p1EoGh • FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5

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