The water in which all vegetables are boiled may be saved for the making of either thick or cream soups. It may also be used as the basis for stock, and when I speak of stock in this book I mean a vegetable stock - something that can be kept on hand to be used for purées or cream soups. An ordinary colander will answer for the draining of vegetables, but a purée-sieve should be used for thick vegetable or cream soups. It is quite difficult to make a perfectly clear, brilliant vegetable bouillon, but if the following recipes are observed in detail, the results will be very satisfactory.

Vegetable soups are more nutritious than meat soups. We shall divide these soups into three classes: Clear soups, which should be used at the beginning of a dinner or a heavy lunch; milk, or the so-called cream soups, to be used for luncheons or suppers where they are counted as part of the nutrition of the meal; thick purées, which may be used for dinner or lunch, and which contain sufficient nitrogen to take the place of meat.

Soup Stock

Scrape and chop fine one carrot; peel and chop one onion; wash and chop the outer portion and the green leaves of one head of celery and peel and chop two good-sized turnips. Put in your kettle a table-spoonful of sugar. Let the sugar burn and then add four tablespoonfuls of olive or peanut oil and all the vegetables; shake over the fire for at least half an hour until the vegetables are slightly browned. Then add two quarts of cold water, a half pint of canned tomatoes, or two whole tomatoes cut into pieces, one apple cored but not pared, a teaspoonful of salt and either a chopped green pepper or a dash of cayenne. Cover and simmer gently for one hour. Strain and stand aside to cool. This may be served as clear soup or it may be used half-and-half with milk for a cream soup, or it may be used for a purée in the place of milk, or for macaroni, rice or vermicelli soup, or reheated and used the same as consommé.