PLAIN VEGETABLE SOUP (1)
For soup stock.
- Water, 6 cups.
- Strained tomatoes, 2 cups.
Shave in fine shreds, add to soup stock, and cook moderately for two hours.
- Carrot, 1.
- Potato, 1.
- Leek, 1.
- Turnip, 1.
- Onions, 2.
- Celery stalk, 1.
Add a little sage and thyme. When done, run through puree sieve or colander, and add a little chopped parsley and salt to taste.