Rice or tapioca can be added to the soup.

Summer Soup

1 cucumber
2 cabbage lettuces
1 onion
Small handful of spinach
A piece of mint
A pint of shelled peas
2 ozs. butter
A slice of ham

Wash the lettuces and cut them up. Cut up the cucumber and onion. Put them with half a pint of peas, the mint, ham and butter into a stew-pan. Cover with a little more than a quart of cold water. Bring to a boil, and then simmer gently for three hours. Strain off the liquid. Pass the vegetables through a sieve. Add to the liquid. Set on the fire again. Season. Add half a pint of green peas which have already been boiled.

Tomato Soup

1 tin of tomatoes
1 pint boiling water
1 table-spoon sugar
4 cloves
2 pepper-corns
1 table-spoon butter
1 ” flour
1 ” chopped onion
1 ” ” parsley

Put the tomatoes, water, sugar, cloves and pepper-corns in a porcelain-lined sauce-pot. Simmer for half-an-hour. Fry the onions and parsley in the butter, being careful not to burn. Add the flour to them, mix smooth. Add them to the tomatoes. Simmer for ten minutes. Strain through a fine sieve. Season. Serve with rice (see [p. 106]) or croûtons (see [p. 103]).

Soups thickened with a Liaison of Cream and Yolk of Egg

PAGE
[Brown Bread Soup][51]
[Cauliflower Cream][51]
[Cream of Rice][52]
[Cucumber Soup][52]
[Dutch Soup][53]
[Flemish Soup][53]
[Friar’s Chicken][54]
[Italian Macaroni Soup—I][54]
[Macaroni Soup—II][55]
[Russian Soup][56]
[Turkish Soup][56]
[Water-cress Soup][57]
[White Chicken Soup][57]
[White Veal Soup][58]

In thickening soups with a liaison of cream (or milk) and yolk of egg, the eggs must first be well beaten, then the cream should be added to them and thoroughly mixed. When this is done take a tea-cup of hot stock and mix it slowly with the liaison. Strain it all through a fine sieve or muslin, and add gradually to the soup, which must on no account be allowed to boil after the liaison is added, although it should be stirred over a gentle fire until it thickens.