TOMATO BISQUE.
2/3 cup canned tomatoes
1/4 slice onion
Bit of bay leaf
2 cloves
1/4 cup boiling water
1/8 teaspoon soda
1/2 tablespoon butter
1/4 teaspoon salt
Few grains pepper
2 tablespoons heavy cream
Cook first five ingredients for eight minutes. Rub through sieve, add soda, butter in small pieces, seasoning, and cream. Serve at once.
CAULIFLOWER SOUP.
1/3 cup cooked cauliflower
2/3 cup chicken stock
Small stalk celery
1/4 slice onion
1 egg yolk
1 tablespoon heavy cream
2 teaspoons butter
Salt and pepper
Cook cauliflower stalk, celery and onion eight minutes. Rub through purée strainer, reheat, add egg yolk slightly beaten, cream, butter, and seasoning.
MUSHROOM SOUP.
3 mushrooms
2/3 cup chicken stock
1/4 slice onion
2 teaspoons butter
1 egg yolk
1 tablespoon heavy cream
1 teaspoon sauterne
Salt and pepper
Clean mushrooms, chop, and cook in one teaspoon butter five minutes. Add stock and let simmer eight minutes. Rub through a purée strainer, add egg yolk slightly beaten, cream, remaining butter, seasoning and wine.
SPINACH SOUP.