Soup
add onion and celery (chopped) 1 quart of milk - Allow all to simmer - Pound almonds with FOUR hard-boiled yolks of egg - strain off the milk - add the pounded almonds and egg to the milk gradually - Bring to a boil - Add thickener - Serve with toast - Pepper and cream can be added APPLE SOUP Six apples (medium-sized) peeled and cored Boil together 1 quart of water mixed with bread-crumbs the juice of a lemon 0.25 ounce of powdered cinnamon Sweetened with sugar lumps rubber on lemon ARTICHOKE SOUP 12 artichokes (boiled in water) until a pulp and tender soft 1 pint of milk and some bay leaves boiled Add lumps of sugar, white pepper and salt. Served with toast Cream or egg yolks (or both) can also be added ** NOTE: watch against it being too hot too quick as the yolks will curdle ASPARAGUS SOUP - 50 or so heads of asparagus, boiled until soft and tender in some water (salted) - Drain and toss in cold water, to retain their color. - Cut off the tips and save *these are the good parts - Put the stalks in with green onion and parsley and one quart of the stock, sugar and grated nutmeg - Put through a sieve and thicken it - Flavor with spinach extract. - Add tips and serve BARLEY SOUP 2 tablespoons of pearl barley (washsed) 2 quarts of water 2 onions potatoes (sliced) thyme (small teaspoon) - Boil for 4 hours or so (soft barley) - Thicken and season with salt and pepper - Blanch parsley before adding it to the soup BEETROOT SOUP vinegar and sugar 2 large beetroots 2 good-sized onions - Boil, peel and mince the beets - In the water they were boiled or stock - Thicken with corn-flour - Flavor with thyme BEAN SOUP, OR PUREE OF RED HARICOT BEANS - 1 quart of red haricot beans (soaked overnight) - soda in water to soften - In three quarts of water boil with some carrot, celery and onion - When done and soft, remove the carrot, celery and onion. - Push through a sieve - Add 1 teaspoon of sugar - Add 2 tablespoons of butter served with toast ** NOTE: Variation (white haricots can be used, with added cream for texture and richness) “GREEN” BEAN SOUP - 1 quart of beans - some stock or water with an onion, carrot and celery. - Rub beans through a sieve - Color with spinach extract - Add some butter, sugar, pepper and salt. BEAN SOUP FROM FRENCH BEANS. - French beans (chopped and boiled in stock) - Boil until tender - Rub through wire sieve - Add butter, pepper and salt, and color (add spinach extract) CABBAGE SOUP - Sliced cabbage, boiled in stock - Add some leeks and turnip – bring to a boil - Add salt and pepper CARROT SOUP 6 fair sized carrots (peeled) celery and onion boiling water - Drain and stew in a saucepan - Add 1-2 quarts of stock - Rub through a wire sieve - add butter, pounded sugar, pepper, and salt. ** NOTE: The size and quantity of your vegetables will dictate the amount of water you will be using. Using the red outer part will give you the best color. Using the inner parts in other dishes makes for great versatility and economy. CAULIFLOWER SOUP 3-4 cauliflowers (soaked in salty water) - Boil until tender - Break them into pieces - Rub all through a wire sieve, with your stock, onions, celery, cauliflower, and all; - Add boiling milk, butter, pepper, and salt ** NOTE: You can also add bay leaves and/or boiling cream for that real rich taste and pea-soup like texture CELERY SOUP 6 celery heads (cut into small pieces) 1 onion sliced - Fry together and stew in butter - Add water or stock and boil until tender - Pulp and rub through a wire sieve - 1-2 quarts of milk and boil bay leaves in it. - Add celery pulp when it starts boiling, flavor with pepper and salt; - Add cream for extra rich flavor and texture. CHEESE SOUP - 0.5 lbs of Gruyere grated cheese half a pound of cheese - cover with stale bread crumbs - Layer the bread and cheese until all the cheese is in the container - 2 tablespoons of roux (brown) melted with 2 tablespoons of chooped onion - add 1 quart of water, pepper and salt and a few drops of Parisian essence (burnt sugar) - Pour over, soak and serve CHERRY SOUP - A good sweet and sour soup. - Butter and flour over heat, melt and stir. - Add some water and 1 lb of black cherries and some cloves. - Boil until fruit is tender - Press through a sieve - Add port and 1 teaspoon of the kernels, 1 tablespoon sugar and whole cherries. - Boil again and pour over toast or macaroons. CHESTNUT SOUP 4 x 12 chestnuts (peeled) Add stock to the chestnuts and boil gently until tender. Pound and rub through a sieve – add some caramel for color or cream if white soup is preferred. Add salt, pepper and butter to taste. You can also add some sugar to taste. Serve with toast COTTAGE SOUP 2 onions, 1carrot and 1turnip, small celery cut up into small pieces Fry in a frying-pan, with a little butter (brown) 2 quarts of water tablespoon of savory herbs - Boil until veggies are tender - Thicken the soup with oatmeal or barley. ** NOTE: You can also add rice CLEAR SOUP Make a very strong stock by cutting up onion, celery, carrot, and a little turnip, and boiling them in some water. They should boil for two or three hours. Add also a teaspoonful of mixed savory herbs to every quart, and colour the stock with a few drops of Parisian essence. Strain it off, and, if it is not bright, clear it with some white of egg in the ordinary way. Take only sufficient corn-flour to make the soup less thin or watery, but do not make it thick. A tablespoonful of mushroom ketchup can be added to every quart. COCONUT SOUP - 0.5 lb of grated coconut - Boil for 1 hr in stock - Strain off - Add a little pepper and salt, and some grated nutmeg. Boil three pints of milk and add to the soup. - Thicken the soup with some ground rice, and serve. - Add cream for rich taste and texture ENDIVE SOUP - 6 white endives (washed in salty water) - Boil in water for 10-15 minutes - Toss into cold water and squeeze them in a cloth until dry. - Cut off root, chop leaves, and place them in a stew-pan with about two ounces of butter. - Add some grated nutmeg and 1 teaspoon sugar - Salt and pepper to taste. - Add milk and rub through sieve – serve hot. FRUIT SOUP Choose from a combination of rhubarb, vegetable marrow, cucumber, gourd, or pumpkin –stewed or fried Typically they are mixed with cream, milk and butter Boil, served hot with bread IMITATION HARE SOUP 1 carrot, celery and onion, ½ turnip Boil until tender in water Rub through a sieve and thicken. Savory herbs can bae added, also some cayenne pepper, port wine, 1 tablespoon of red-currant jelly, 1/2 lemon’s juice. How to make your own herb mixture 2 ounces of white peppercorns 2 ounces cloves 1ounce of sweet basil 1 ounce of powdered nutmeg 1 ounce of powdered mace 1 ounce of lemon-thyme 1 ounce of marjoram ½ ounce of dried bay-leaves Dried in the oven slowly, pounded and mixed. Sifted and stored in a bottle. HOTCH-POTCH Combine celery, onion, carrot, turnip, and leeks cut and fried in some butter ¼ lb of boiled, tender barley add stock ½ pint of fresh peas 1 teaspoon of chopped parsley ** NOTE: can be thickened with roux if required There are numerous variations and variety of soups that can be prepared for the vegetarian diet. - Jardiniere soup - Julienne soup - Leek soup - Lentil soup - Macaroni soup - Milk soup - Imitation meat soups like mock turtle or oxtail soups – which do not contain meat, but savory flavoring(s) mostly. Another crowd pleaser and popular favorite is the so-called MULLIGATAWNY SOUP - Four large onions (cut up and fried in butter) - 1 carrot (cut) - 1 quart of stock or water (boiled until tender) - rub through sieve - Add 1 tablespoon of curry powder or paste into it - Thicken with roux - You can also add a sour apple or gooseberries (if you do not have or like curry paste) ** NOTE: Boiled rice can be served with the soup separately (in its own dish) There are numerous other veggies and foods that can form the base or main ingredients for soups. Here are some more examples: - Spinach - Rice - Pumpkin - Potato - Peas (split, dried or fresh) - Pears - Parsnips - Onions Even tapioca soups are also crowd favorites following some of the same methods and combinations provided above. Be sure to try them all. Here are another couple of family favorites: TOMATO SOUP - 1 onion (sliced) OR 2 shallots - fried in butter - Add bay-leaf, thyme and some grated nutmeg - Add 12 ripe tomatoes (pips squeezed out) - Add some water to moisten Rub through sieve - Add butter, salt and pepper TURNIP SOUP - Boil cut turnips, strain and stew in butter, add salt and sugar, add boiling milk, rub through wire sieve – it will be like pea soup. Serve warm with bread. VEGETABLE MARROW SOUP - 1 large vegetable marrow (peeled and cut, pips removed)) - 2 ounces of butter - Add 1 teaspoon of sugar, a little grated nutmeg, and pepper and salt for flavor. - Fry for 10 minutes - simmering gently - Rub through wire sieve - DO not add water! - Season with pepper and salt - Serve with fried or toasted bread VERMICELLI SOUP - 0.25 lbs of vermicelli (broken in pieces) - Boiled for five minutes in water - Added to 1 quart of clear soup ** NOTE: Do not strain or drain the vermicelli – it will stick together WHITE SOUP Infused with the flavor of vegetables white soup use 1 onion white part of celery 1 turnip (sliced) - Melt in butter, fry - Add water to boil them and they get soft and tender. - Rub through a wire sieve - Add 1 quart of milk (boiled with bay leaves) - Thicken with white roux or cornflour - Add nutmeg and cream - Flavor with pepper and salt |
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