(The water should be distilled, if possible, and the
cooking done in a large earthenware jar or casserole. See notes _re_
casseroles in Chap. IV.) Simmer gently for 2 hours, or until quite soft.
Then strain through a hair sieve. Do not rub the vegetables through the
sieve to make a puree, simply strain and press all the juices out. The
vegetable juices are all wanted, but not the fibre. To each pint of this
vegetable broth allow 1 heaped tablespoon barley malt meal, 1 tablespoon
nut cream, and 1/2 lb. tomatoes. Mix the meal to a thin paste with some of
the cooled broth (from the pint). Put the rest of the pint in a saucepan
or casserole and bring to the boil. Add the meal and boil for 10 minutes.
Break up the tomatoes and cook slowly to a pulp (without water). Rub
through a sieve. (The skin and pips are not to be forced through.) Add
this pulp to the soup. Lastly mix the nut-cream to a thin cream by
dripping slowly a little water or cool broth into it, stirring hard with a
teaspoon all the time. Add this to the soup, re-heat, but do _not_ boil,
serve.
This soup is rather irksome to make, but is intensely nourishing and easy
of digestion. The pine-kernel cream is the more digestible of the two
creams. Care should be taken not to _cook_ these nut creams. If the soup
is for an invalid care should also be taken that, while getting all the
valuable vegetable juices, no skin or pips, etc.
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