Tomato Soup. No. 1.
Simmer one quart of tomatoes (or tomato conserve) in an earthen pot (or enamelled sauce-pan) with one pint of good stock (or water); add one bay leaf, one stalk of celery, a little parsley, six peppercorns, and one teaspoonful of sugar. Meanwhile melt one tablespoonful of good butter in another sauce-pan, and fry one sliced onion, but do not brown it; then add one tablespoonful of flour, mix well, see that it cooks without browning. Dilute with a little of the tomato soup, season with salt, and add the rest of the tomatoes. Strain through a sieve, beat it up before serving, and sprinkle small dice of fried bread in the soup.
Tomato Soup (Maigre). No. 2.
Stew eight or ten tomatoes thoroughly, then rub them through a sieve, and put them in a pot with one tablespoonful of soda. When the foaming is over add two tablespoonfuls of butter (a little at a time), one teaspoonful of salt, half a teaspoonful of pepper, and a pinch of cayenne. Meanwhile heat one quart of milk in a Bain-marie for about ten minutes, and add to the tomatoes (beating well together) just before serving.
Turnip Soup.
Parboil ten or twelve turnips cut into fine strips. Strain, cook them over a slow fire in a stew-pan with a minced onion browned in three ounces of butter, add some broth (or fish soup for maigre). Serve with croûtons (fried bread), and one ounce grated Parmesan cheese.
Vegetable Soup (Mixed).
Cut two potatoes and one onion in pieces. Fry the onion in two ounces of butter till browned, then pour it over the potatoes in an earthen pot, add two tablespoonfuls of rice, one sliced carrot, and one quart of water. Boil for one hour, then pass through a sieve and put back in the pot. Moisten two ounces of fine Indian-corn meal with a little cold milk, add to the vegetables and then pour in half a pint of milk. Stir until it boils, season with pepper and salt, and serve with croûtons (fried bread).
Vegetable and Cream Soup.
Boil three lettuces, four heads of celery, two onions, a handful of chervil, a little sorrel, tarragon, and thyme, in one quart of water till well stewed. Strain off the herbs half an hour before dinner, let the soup cool, and add one pint of fresh cream with the yolks of three eggs. Stir well, put it on the fire to heat, but do not let it boil.