Serve this soup with zwieback or with small slices of toast.
No. 30—FARINA SOUP WITH BOUILLON.
Quantity for 6 Persons.
- ¾ cup of farina
- 2 qts. of bouillon
Preparation: Let the already strained bouillon boil, then pour the farina into it slowly while stirring it, and leave it to boil 10 minutes.
No. 31—GREEN CORN SOUP WITH BOUILLON.
Quantity for 6 Persons.
- 1½ cups of green corn
- 1 tbsp. of butter
- 3 qts. of bouillon
- 1 or 2 yolks of eggs
- 1 milk roll cut into small cubes
- ½ tbsp. of butter
Preparation: The green corn is steeped in the tablespoonful of butter, then the bouillon is added and this boiled slowly for 2 hours. This is then strained through a hair sieve and the yolk of one egg stirred in.
The milk roll is cut into cubes and fried in the ½ tablespoonful of butter until light yellow. When serving the soup put these bread cubes into it or serve them with the soup.