CHAPTER V
SOUPS WITHOUT MEAT
34.—ASPARAGUS SOUP
When fresh asparagus is served as a vegetable, cook the tough ends in the same water, which should be lightly salted. Press through a sieve, add the water, and for each three cups add one-half teaspoon of onion juice and one cup of hot milk. Thicken with one tablespoon of butter and two tablespoons of flour blended together. Add pepper, and salt if necessary.
35.—PURÉE OF BLACK BEANS
| 1 cup black beans | ¼ teaspoon mustard |
| 1 quart cold water | 1 tablespoon bacon fat |
| 1 slice bacon | 1 tablespoon flour |
| ½ onion | 1 hard-cooked egg |
| 1 teaspoon salt | Lemon slices |
| ½ teaspoon paprika |
Soak beans over night in cold water; drain; add one quart of water, bacon, and onion, and cook three hours or until beans are soft, replacing water which cooks away; press through a sieve; add seasonings, and thicken with bacon fat and flour blended together. Serve with a thin slice of egg and lemon in each plate. Corned beef stock is an excellent substitute for water, but if it is used salt should be omitted.
36.—BAKED BEAN SOUP
| 2 cups cold baked beans | 2 tablespoons flour |
| 1½ cups tomatoes | ½ teaspoon salt |
| 2 slices onion | 1/8 teaspoon pepper |
| 4 cups cold water | 1 tablespoon tomato ketchup |
| 1 tablespoon butter |
Simmer beans, tomatoes, onion, and water for half an hour, and press through a sieve; thicken with butter and flour blended together; add seasonings, and serve with fried croutons.