Quantity for 6 Persons.
- 2 cups of lentils
- 3 qts. of bouillon
- ½ tbsp. of butter
- 1 tbsp. of flour
- 1 lb. of Wiener sausage
Preparation: The lentils are soaked in water for one hour, then this water is poured off and the lentils brought to boil in cold water. They must boil for 10 minutes. This water is again poured off and the bouillon added; in this the lentils are boiled until soft which requires 2½ to 3 hours. When the lentils are done, the butter is heated and the flour stirred into it; this is then poured into the soup. Ten minutes before serving put the Wieners into the soup, let come to a boil and then merely steep. The Wieners are served with the soup.
Remarks: Put very little salt into the soup, because the Wieners are already seasoned.
No. 37—FRESH VEGETABLE SOUP WITH BOUILLON.
Quantity for 6 Persons.
- 3 small carrots
- 2 small kohlrabis
- ¼ head of celery
- ¼ head of cauliflower
- 30 pods of shelled peas
- 6 asparagus stalks
- 2 potatoes if you like
- ½ tbsp. of butter
- 1 tbsp. of flour
- 3 qts. bouillon
Preparation: The butter is heated and flour put into it to stew, then the bouillon is added; all vegetables and potatoes cut into smalls pieces, and put into the boiling bouillon and cooked for one hour until soft. If you cannot get all of these vegetables you may put less of it into the soup. Instead you may put small meat dumplings of veal or chicken into it. These dumplings are prepared as in recipe [No. 10].
No. 38—ASPARAGUS SOUP WITH BOUILLON.
Quantity for 6 Persons.