Substitutes for Flesh Foods: Vegetarian Cook Book

by Edwin Giles Fulton

NUT AND OLIVE SOUP

• Soup stock, 4 cups.
• Ripe olives, chopped, 12.
• Browned flour, 1 tablespoonful.
• Tomato, strained, ½ cup.
• Lemon juice, 1 teaspoonful.
• Nut butter, 2 tablespoonfuls.

Emulsify the nut butter in a little of the stock, add the remaining stock and the rest of the ingredients, except the browned flour, which should be added after the soup has boiled. Salt, and serve.