Carollers Soup

It was traditional for carol-singers to go up to "the big house" to sing their carols. They were rewarded with food, often soup, given to them at the back door by the servants of the house. This recipe, which is early Victorian, might have been one of the dishes served.

20 minutes
45 minutes


  • 1 medium Onion, chopped
  • 1 Coxs Apple, chopped
  • 1 medium Carrot, chopped
  • 8oz diced Parsnip
  • 8oz diced Stewing Beef
  • 2 teaspoons Curry Powder
  • 1 tablespoon Tomato Puree
  • 1 tablespoon Mango Chutney
  • 3 pints of Beef Stock
  • 1 Bouquet Garni
  • 2 Cloves
  • 2 floz Sherry
  • ½ pint creamy Milk
  • 2oz Butter
  • 1oz Plain Flour
  • Salt and Pepper


  1. Melt butter in large pan, add onion, apple, carrot, parsnips and beef. Saute 10-15 minutes, stirring often.
  2. Stir in the flour and cook for one minute. Add curry powder then pour on the beef stock. Bring to the boil. Add the puree, chutney, bouquet garni and cloves.
  3. Lower heat and simmer for 30 minutes.
  4. Remove bouquet garni and cloves. Liquidize.
  5. Return to the pan, add sherry and milk. Bring back to heat. Check for seasoning.

This soup will freeze.