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Classic
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page 11
onions, two heads of celery, a carrot, and a turnip, all cut small; season with
salt to taste, add a little butter, and boil for two hours. If it becomes too
thick, add one pint of boiling water. The peas may be boiled the day before, and
kept over for convenience, if desired.
This recipe is intended for green peas but it may be made with dried peas also,
and the longer they boil, the better the soup will be. Do not add the vegetables
until the day it is wanted.
TOMATO SOUP WITH VEGETABLES. VERY FINE
Cut small, three carrots, three heads of celery, four onions and two turnips;
put them into a saucepan with a tablespoonful of butter, a slice of ham and a
half cup of water; let them simmer gently for an hour; then if a very rich soup
is desired add to the vegetables two or three quarts of good soup stock, made by
boiling a beef bone in three quarts of water until the meat is tender. Let all
boil together for half an hour, and then add ten or twelve ripe tomatoes and a
half-dozen whole peppers. It should cook for another hour or so. It must then be
strained through a sieve or coarse cloth. Serve with toasted or fried bread cut
in bits in the tureen. This is an elegant family soup, particularly nice in
summer when the vegetables are fresh.
CHEAP WHITE SOUP
Chop up any remains you may have of cold veal, chicken, game or rabbit roasted
dry. Grate them, beat them in a mortar, and rub them through a sieve. Then add
to the panada a quart of stock, put it into a saucepan and cook. Pay great
attention to skimming as it boils.
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