It is difficult to give specific directions for making soups of fragments, as the remnants to be utilized will vary so much in character as to make such inapplicable, but the recipes given for combination soups will perhaps serve as an aid in this direction. Where a sufficient amount of one kind of food is left over to form the basis of a soup or to serve as a seasoning, it can be used in every way the same as fresh material. When, however, there is but a little of various odds and ends, the general rule to be observed is to combine only such materials as harmonize in taste.
Soups prepared from the grains, legumes, and vegetables, are so largely composed of food material that it is important that they be retained in the mouth long enough for proper insalivation; and in order to insure this, it is well to serve with the soup croutons, prepared by cutting stale bread into small squares or cubes, and browning thoroughly in a moderate oven. Put a spoonful or two of the croutons in each plate, and turn the hot soup over them. This plan also serves another purpose,—that of providing a means whereby the left-over bits of stale bread may be utilized to advantage.
RECIPES.
Asparagus Soup.—Wash two bunches of fresh asparagus carefully, and cut into small pieces. Put to cook in a quart of boiling water, and simmer gently till perfectly tender, when there should remain about a pint of the liquor. Turn into a colander, and rub all through except the hard portion. To a pint of asparagus mixture add salt and one cup of thin cream and a pint of milk; boil up for a few minutes, and serve.
Baked Bean Soup.—Soak a half pint of white beans over night. In the morning turn off the water, and place them in an earthen dish with two or two and one half quarts of boiling water; cover and let them simmer in a moderate oven four or five hours. Also soak over night a tablespoonful of pearl tapioca in sufficient water to cover. When the beans are soft, rub through a colander, after which add the soaked tapioca, and salt if desired; also as much powdered thyme as can be taken on the point of a penknife and sufficient water to make the soup of proper consistency if the water has mostly evaporated. Return to the oven, and cook one half hour longer. A little cream may be added just before serving.
Bean and Corn Soup.—Cold boiled or stewed corn and cold baked beans form the basis of this soup. Take one pint of each, rub through a colander, add a slice of onion, three cups of boiling water or milk, and boil for ten minutes. Turn through the colander a second time to remove the onion and any lumps or skins which may remain. Season with salt and a half cup of cream. If preferred, the onion may be omitted.
Bean and Hominy Soup.—Soak separately in cold water over night a cupful each of dry beans and hominy. In the morning, boil them together till both are perfectly tender and broken to pieces. Rub through a colander, and add sufficient milk to make three pints. Season with salt, and stir in a cup of whipped cream just before serving. Cold beans and hominy may be utilized for this soup.
Bean and Potato Soup.—Soak a half pint of dry white beans over night; in the morning drain and put to cook in boiling water. When tender, rub through a colander. Prepare sliced potato sufficient to make one quart, cook in as small a quantity of water as possible, rub through a colander, and add to the beans. Add milk or water sufficient to make two quarts, and as much prepared thyme as can be taken on the point of a penknife, with salt to season. Boil for a few minutes, add a teacup of thin cream, and serve.
Bean and Tomato Soup.—Take one pint of boiled or a little less of mashed beans, one pint of stewed tomatoes, and rub together through a colander. Add salt, a cup of thin cream, one half a cup of nicely steamed rice, and sufficient boiling water to make a soup of the proper consistency. Reheat and serve.