Well wash the
vegetables, slice them, and add to the soup. Stew for 2 hours more. Then
rub through a sieve, or not, as preferred. Add the lemon juice, herb
powder, and butter (nut or dairy), and serve.
8. MACARONI SOUP.
1/2 lb. small macaroni, 2 qts. water or vegetable stock, 3/4 lb. onions or
1 lb. tomatoes.
Break the macaroni into small pieces and add to the stock when nearly
boiling. Cook with the lid off the saucepan until the macaroni is swollen
and very tender. (This will take about an hour.) If onions are used for
flavouring, steam separately until tender, and add to soup just before
serving. If tomatoes are used, skin and cook slowly to pulp (without
water) before adding. If the vegetable stock is already strong and
well-flavoured, no addition of any kind will be needed.
9. PEA SOUP.
Use split peas, soak overnight, and prepare according to recipe given for
lentil soup.
10. POTATO SOUP.
Peel thinly 2 lbs. potatoes. (A floury kind should be used for this soup.)
Cut into small pieces, and put into a saucepan with enough water to cover
them. Add three large onions (sliced), unless tomatoes are preferred for
flavouring. Bring to the boil, then simmer until the potatoes are cooked
to a mash. Rub through a sieve or beat with a fork. Now add 3/4 pint water
or 1 pint milk, and a little nutmeg if liked. Boil up and serve.
If the milk is omitted, the juice and pulp of two or three tomatoes may be
added, and the onions may be left out also.
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