The Germans enrich the above soup by pouring it upon a ½ cup of milk in which the yolks of 2 eggs have been beaten. Do not reverse the process, as it will curdle the soup.
ST. GERMAIN SOUP
Take 2 cans of peas, reserving ½ cup of them, and put them in a double boiler with 1 onion cut in 4 pieces with a clove stuck in each, 1 tablespoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, 1 bay leaf, and a sprig of parsley; cover and let cook for half an hour, then mash the contents of the double boiler with a potato-masher, and add to them 6 cups of water, and when this boils add to the soup 2 tablespoons of butter and 2 of flour rubbed together; stir well and cook fifteen minutes, then press through a sieve. Return to the double boiler, add 2 cups of milk, the ½ cup of peas drained dry, and reheat, seasoning afresh before serving with croutons.
SPAGHETTI SOUP
Melt 1 tablespoon of butter in a large saucepan, and add to it 1 thinly sliced onion, 2 slices of carrot, 2 slices of turnip, ½ cup of chopped celery (or 1 teaspoon of celery seed may be used instead), and let cook very slowly. Stir frequently, and at the end of ten minutes add 2 cloves, 10 or 12 peppercorns, a small piece of cinnamon, and 1 large bay leaf, and 8 cups (or 2 quarts) of cold water. Cover the saucepan and let the soup cook slowly three quarters of an hour, then strain carefully and return to the saucepan. Season with 1 teaspoon of salt, and add ½ cup of spaghetti broken into inch-long pieces. Cover the saucepan and let the soup simmer for an hour, as this will draw more flavour from the spaghetti than rapid boiling, and is the better way for a soup, since the object is to extract the flavour of the ingredients. Grated or Parmesan cheese served with this soup is an improvement.
SCOTCH BROTH
Put 2 quarts of water in kettle, and when at boiling point add ½ cup of pearl barley, which has been tossed in hot butter in a frying pan for five minutes, and let cook slowly. Cut up 2 carrots, 2 turnips, and 3 large onions, and fry in 2 tablespoons of butter. Chop a sprig of parsley very fine, and put with the other vegetables into the barley and water. Let cook slowly for two hours, season with pepper and salt, and serve. A ½ teaspoon of soup-browning improves the appearance of the broth.