If all these vegetables are not available, a little macaroni, rice or barley may be added. Chop all the vegetables very fine, cabbage or onions should be parboiled 5 minutes, drain carefully. Put all the vegetables together, cover with 1 qt. of water and simmer until tender, then add the stock, the seasoning, and allow it to simmer about 10 minutes. Serve without straining.
Tomato Soup.
- 1 pt. of canned or stewed tomatoes.
- 1/2 tsp. salt.
- 1 tsp. sugar.
- 1 tbsp. butter.
- 2 whole cloves or 1/2 bay leaf.
- 1 pt. of stock.
- 1/2 ssp. pepper.
- 1 tbsp. minced onion.
- 1 tbsp. flour or cornstarch.
- A speck of cayenne may be added if desired.
Put the tomato and stock in a saucepan and set on the fire. Cook the vegetables in the butter for 15 minutes; then press out the butter and put the vegetables in the soup. Into the butter remaining in the pan put the flour and stir until smooth, then add to the soup. Allow all to simmer for 20 minutes; strain and serve.
Split Pea Soup.
- 1 pt. of split peas.
- 1-1/2 qt. of boiling water.
- 1 qt. of stock.
- Salt and pepper to taste.
Wash the peas in cold water (rejecting those which float) and soak them over night. In the morning drain the water off and cover them again with 1 qt. of the boiling water. Boil until tender, about 1-1/2 hour. Now add the stock and 1 pt. of the boiling water. Press the whole through a sieve; wash the soup kettle, return the soup, boil up once, add salt and pepper and serve with croutons. Dried pea soup may be made in exactly the same manner, using 1 pt. of dried peas instead of the split ones.
Onion Soup.
- 1 large Spanish onion.
- 1 qt. stock.
- 1 tbsp. flour.
- 2 tbsps. butter.
- Salt and pepper to taste.