Cook tougher parts and rub through colander. Throw cooked tips in last unless desired for some other dish. The very toughest parts only make a nice, delicate flavored soup. This is one which favors cream and water instead of milk.
1/4 - 1/2 cup cream salted and whipped, to each quart bouillon just before serving, either stirred in, or laid on top of each cup in spoonfuls with a leaf of parsley.
1 cup of ground or grated carrot, cooked, 3 pts. milk and water, 1 1/2 - 2 tablespns. butter, 1 1/4 tablespn. flour; or, I cup strained tomato, 1/2 - 3/4 cup cream, with water to make 3 pts., and no butter.
1 pt. finely-sliced celery, stewed, milk and cream added to make 3 pts., 1 - 1 1/2 tablespn. flour with or without 1 or 2 tablespns. of butter. Do not strain. When soup is thickened, crushed stalks of celery may be steeped in it for 15m., then removed.
Steep leaves or poor stalks of celery in milk for 15 m., add cream and flour, or flour and butter, to make of the consistency of thin cream. Strain. May add a little celery salt.
Mashed boiled chestnuts, milk to thin, cream, plain or whipped, or, milk and butter. May be flavored with celery or onion or both.
Boil sliced leeks to pulp or cook only until tender.
1 cup lentils cooked and rubbed through colander. 1 1/2 - 2 qts. soup. No flour. May flavor with celery and onion.
Cook sliced onions in salted water. Do not strain. Nice thickened with tapioca instead of flour.
Cook sliced oyster plant in water until just tender, not soft; add salt, simmer 5 m. Add cream and more water if necessary. Or, grind oyster plant before cooking. May thicken a trifle.
Canadian, dried green, split or chick; I cup to 1 1/2 - 2 qts. of soup. Cook, rub through colander; milk, or cream and water. No flour. Celery or onion flavor or not.
1 1/2 - 2 qts. of milk, or cream and water, for each pint of mashed potato. Flavor with onion, celery salt or bay leaf.
Use a very small proportion of cooked spinach rubbed through a colander, with rich milk, or with cream and the water in which the spinach was boiled. Whipped cream may be added just before serving. Thicken with tapioca sometimes.
Cook beans in small pieces, add rich milk, thicken with flour or tapioca.
Use 1 part of beans to 2 parts of corn; put either, neither or both through a colander; add rich milk and salt.
For variety, flavor the soup with celery or onion or both, and add a sprinkling of chopped parsley just before serving.
Cook sliced onion with browned flour in salted water until tender. Rub through colander, add cream or butter, milk and salt. Thicken a trifle, heat and add chopped parsley.
Wash peas pods, stew 3 hours with a small sprig of mint. Rub through a coarse wire sieve (a few at a time) until nothing is left but the membrane. Add milk and butter, or cream and water, with a little flour to thicken if desired, then a few whole peas; season with salt.
1 cup dried green peas (2 cups after being cooked and mashed)
1 1/4 qt. water 2-4 cups tomato 1/2 cup cream Salt
Cook peas and rub through colander, add water, tomato, cream and salt. Heat. Serve.
1 pt. stewed or canned, well matured green peas, 1 - 1 1/2 qt. rich milk, salt. Heat peas, rub through colander, add hot milk gradually, stirring, then salt. Heat well, serve. If peas are not sweet, 2 teaspoons of sugar may be added. The soup may be thickened with 1 level tablespn. of flour. It also may be flavored with stalks of celery or slices of onion, for variety; but nice-flavored peas do not require any additional flavoring.