No. 3.—JULIENNE SOUP.
To four quarts of clear soup, add a gill each of carrot, parsnip, turnip, celery, string beans, core of lettuce, and a small onion, cut into thin pieces about an inch in length, and simmer gently until all the vegetables are tender. Season to taste with salt and pepper, and ten or fifteen minutes before serving the soup, put into it a few water cresses or some sorrel leaves. If all the vegetables are not readily obtainable, one or more of them can be omitted without serious detriment to either the flavor or title of the soup.
CLASS THREE.
VEGETABLE SOUPS.
Vegetable soup is made by cooking vegetables in either simple or compound stock; or a special stock may be prepared by adding water or milk to the juice extracted from vegetables. A vegetable soup may contain but a single vegetable; or it may contain a variety of vegetables, and be of any color desired. The vegetables may be cooked a longer or shorter time, and left in, or strained out of the soup according to taste or fancy.
No. 1.—PLAIN VEGETABLE SOUP.
To three quarts of stock add a gill each of sliced carrot, turnip, parsnip and onion, and simmer gently till tender. Half an hour before serving, add a stalk of celery cut in small pieces, or two or three sprigs of parsley. Season with salt and pepper.
A number of plain vegetable soups quite different in character can be very readily compounded by using a greater or smaller variety of vegetables, or by adapting the combination to the season and the appetite.