Noodle Soup.
Add to the water in which the noodles were boiled, as in last receipt, part of the butter in which the bread-crumbs were sautéd, a table-spoonful of chopped parsley, and two or three table-spoonfuls of the cooked noodles. Season with more salt, if necessary. Serve.
Beef Noodle Soup.
Add to a beef stock a small handful of fresh or dried noodles about twenty minutes before serving, which will be long enough time to cook them.
Many varieties of soups may be made by adding different kinds of vegetables to beef soup or stock. Cauliflower, cabbage, potatoes, and asparagus are better boiled in separate water, and added to the soup-tureen at the last moment. Onions, leeks, turnips, and carrots are better fried to a light color in a sauté pan with a little butter or clarified grease, and added to the soup. In frying, it is better to accompany the vegetable or vegetables with a little onion.
If you add more onion, more turnip, or more carrot than any other vegetable, you have onion, turnip, or carrot soup. I will specify a few combinations of vegetables.
Spring Soup.
A stock with any spring vegetables added which have first been parboiled in other water. Those generally used are pease, asparagus-tops, or a few young onions or leeks. This soup is often colored with caramel. Or,
Here is Francatelli’s receipt for spring soup, a little simplified: Cut with a vegetable-cutter two carrots and two turnips into little round shapes; add the white part of a head of celery; twelve small young onions, sliced, without the green stalks; and one head of cauliflower, cut into flowerets. Parboil these vegetables for three minutes in boiling water. Drain, and add them to two quarts of stock, made of chicken or beef (chicken is better). Let the whole simmer gently for half an hour, then add the white leaves of a head-lettuce (cut the size of a half-dollar, with a cutter). As soon as tender, and when about to send the soup to the table, add half a gill of small green pease, and an equal quantity of asparagus-heads, which have been previously boiled in other water.