And here let us note that all soup tastes better out of a thick
generous bowl which has been well heated in advance. The flavor
will not escape, as it does from the large surface of a soup plate,
and the last spoonful is as hot and good as the first.
Many of the recipes which follow were gathered in a thrifty little
town, on the Riviera, and some of them cost nothing at all beyond
the trouble of putting them together, for they are made of the
liquids in which vegetables have been cooked for a former meal.
These liquids, rich in salts and vitamins, the French cook calls
bouillons^ just as she does the broth in which meat has been boiled.
And she doesn't waste a drop, for any vegetable pot liquor that
doesn't go into the soup is used to thin the next meat gravy or
furnish a sauce for some other vegetable. In making the gravy for a
roast, for instance, the French housewife doesn't just reach for the
teakettle or carelessly throw in some cold water, but tilts up the
saucepan in which potatoes, peas, celery, or some other vegetable
may be cooking, and adds to her roasting pan contents some of the
well-flavored and nourishing vegetable juices.
GREEN PEA — CELERY — CARROT SOUP
Strain the liquids in which green peas, celery and carrots have
been boiled. Put the green pea liquor in a saucepan and add celery
liquor until its taste is clearly discernible. Then add carrot liquor
until the flavor of the mixture is slightly sweet, remembering that
SUBSTANTIAL SOUPS II
carrots contain a large percentage of sugar and too much will make
the soup unpalatable for some people. When the combination pleases
your taste, add salt if necessary, a dash of cayenne, and heat to
boiling. Cut stale slices of bread into cubes, fry brown in butter or
bacon fat, lay in bottom of soup tureen or individual bowls and
pour the soup over them. A few leftover peas✪ Green Pea - Celery - Carrot Soup, dropped in, add appe-
tizing color.
Three vegetables always make a better soup than two, but just
carrots and peas will do, with the addition of a little celery salt.
STRING BEAN AND POTATO SOUP
In 1 tablespoons butter slowly cook a minced onion, but do not
let it color. When tender add a tomato, either fresh or canned, and
stir until it thickens. Then add the liquor in which about a pound of
green beans have been boiled, and the water from 4-5 potatoes
with a little of the potato, well mashed. Season with salt and pepper✪ String Bean and Potato Soup
and pass all through a sieve. Reheat and serve.
The water in which almost any green vegetable has been boiled
may be used in this manner. Exceptions are the waters from bitter
greens, egg plant and artichokes. {See page 12.)
ASPARAGUS AND RICE SOUP
Heat water in which asparagus has been boiled. Add ]>4 cup boiled
rice. Or add 4 tablespoons uncooked rice, well-washed, and cook
rapidly 20 minutes. Season, and add a tablespoon lemon juice or a
few drops vinegar. Beat yolk of an egg or two in the bottom of a
soup tureen, put in a tablespoon butter✪ Asparagus and Rice Soup, and slowly stir the hot soup
into this to make a frothing, appetizing dish.
POTATO — CELERIAC — ONION SOUP ✪ Potato - Celeriac - Onion Soup
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Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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And here let us note that all soup tastes better out of a thick
generous bowl which has been well heated in advance. The flavor
will not escape, as it does from the large surface of a soup plate,
and the last spoonful is as hot and good as the first.
Many of the recipes which follow were gathered in a thrifty little
town, on the Riviera, and some of them cost nothing at all beyond
the trouble of putting them together, for they are made of the
liquids in which vegetables have been cooked for a former meal.
These liquids, rich in salts and vitamins, the French cook calls
bouillons^ just as she does the broth in which meat has been boiled.
And she doesn't waste a drop, for any vegetable pot liquor that
doesn't go into the soup is used to thin the next meat gravy or
furnish a sauce for some other vegetable. In making the gravy for a
roast, for instance, the French housewife doesn't just reach for the
teakettle or carelessly throw in some cold water, but tilts up the
saucepan in which potatoes, peas, celery, or some other vegetable
may be cooking, and adds to her roasting pan contents some of the
well-flavored and nourishing vegetable juices.
GREEN PEA — CELERY — CARROT SOUP
Strain the liquids in which green peas, celery and carrots have
been boiled. Put the green pea liquor in a saucepan and add celery
liquor until its taste is clearly discernible. Then add carrot liquor
until the flavor of the mixture is slightly sweet, remembering that
SUBSTANTIAL SOUPS II
carrots contain a large percentage of sugar and too much will make
the soup unpalatable for some people. When the combination pleases
your taste, add salt if necessary, a dash of cayenne, and heat to
boiling. Cut stale slices of bread into cubes, fry brown in butter or
bacon fat, lay in bottom of soup tureen or individual bowls and
pour the soup over them. A few leftover peas, dropped in, add appe-
tizing color.
Three vegetables always make a better soup than two, but just
carrots and peas will do, with the addition of a little celery salt.
STRING BEAN AND POTATO SOUP
In 1 tablespoons butter slowly cook a minced onion, but do not
let it color. When tender add a tomato, either fresh or canned, and
stir until it thickens. Then add the liquor in which about a pound of
green beans have been boiled, and the water from 4-5 potatoes
with a little of the potato, well mashed. Season with salt and pepper
and pass all through a sieve. Reheat and serve.
The water in which almost any green vegetable has been boiled
may be used in this manner. Exceptions are the waters from bitter
greens, egg plant and artichokes. {See page 12.)
ASPARAGUS AND RICE SOUP
Heat water in which asparagus has been boiled. Add ]>4 cup boiled
rice. Or add 4 tablespoons uncooked rice, well-washed, and cook
rapidly 20 minutes. Season, and add a tablespoon lemon juice or a
few drops vinegar. Beat yolk of an egg or two in the bottom of a
soup tureen, put in a tablespoon butter, and slowly stir the hot soup
into this to make a frothing, appetizing dish.
POTATO — CELERIAC — ONION SOUP