Vegetarian Cook Book — Soups
SOUPS
Cream soups are seasonable at any time, using any vegetable in its season.
Canned goods may be used when the fresh article is not obtainable.
Vegetables that are too tough and old to cook in any other way may be used in soups to advantage.
If it can be afforded, a teaspoonful of whipped cream may be dropped into each plate, and will be found very delicious.
By a puree is meant a thick soup; it differs but little from cream soup, being perhaps a trifle thicker.
If properly made, cream soups and purees are dainty, delicious, and nourishing.
Fruit soups are in favor during hot weather, for dinners and luncheons;
they are very easily made, and are wholesome and refreshing.
Any desired fruit juice may be thickened with corn starch, sago, or arrowroot, and served with or without fruit.
Fruit soup should always be served cold, in glass sherbet cups, with a layer of chipped ice on top.
KINDS OF SOUP
Observing these proportions and following the foregoing directions, delicious cream soups are made of rice, squash, celery, peas, asparagus, cucumber, spinach, peanuts, potato, corn, lima beans, cauliflower, beets, tomato, salsify, chestnut, mushrooms, onions, baked beans, lentils, macaroni, spaghetti, watercress, string beans, sago, tapioca, barley, carrots, etc. All vegetables should be cooked very tender in boiling salted water, drained, and rubbed through a sieve.
Rice, sago, tapioca, and barley should be boiled slowly till each grain is soft and distinct.
Roasted peanuts are chopped fine;
chestnuts are boiled and mashed; macaroni and spaghetti are cut into very small pieces, after boiling till tender.
String beans are to be minced before adding to the soup.
CREAM SOUPS, FOUNDATION OF
Rub one heaping tablespoonful of butter and two of sifted flour to a cream; melt in a saucepan over the fire, and add slowly four cups milk, stirring constantly.
When it thickens add salt and whatever seasoning and ingredient is desired to make the soup.
CROUTONS FOR SOUP
Take thin slices of bread, cut them into little squares, place them in a baking pan, and brown to a golden color in a quick oven.
EGG BALLS FOR SOUP
Egg yolks, hard boiled, 6. Salt, 1 teaspoonful.
Flour, ½ tablespoonful.
Egg yolks, raw, 2. Rub the hard-boiled yolks and flour smooth, then add the raw yolks and the salt.
Mix all well together, make into balls, and drop into the soup a few minutes before serving.
EGG DUMPLINGS FOR SOUP
Milk, 1 cup.
Flour.
Eggs, 2. Beat the eggs well, add the milk and as much flour as will make a smooth, rather thick batter, free from lumps.
Drop this batter, a tablespoonful at a time, into the boiling soup.
NOODLES FOR SOUP
Beat one egg till light, add a pinch of salt and flour enough to make a stiff dough.
Roll out very thin; sprinkle with flour to keep from sticking.
Then roll up into a scroll, begin at the end, and slice into strips as thin as straws.
After all are cut, mix them lightly together, and to prevent their sticking together keep them floured a little till you are ready to drop them into the soup, which should be done a few minutes before serving.
If boiled too long they go to pieces.
VEGETABLE BOUILLON
Vegetable soup stock, 2 quarts.
Cooked and strained tomatoes, 2 cups.
Bay leaves, 2. Salt, 1 tablespoonful.
Onions, grated, medium size, 2. Mix all the ingredients together, and let simmer slowly two or three hours.
There should be about one quart of soup when done; strain, reheat, and serve.
NUT CHOWDER SOUP
Nuttolene or protose, ¼ pound.
Hard-boiled eggs, 3. Browned onions, 3. Sage, 1 teaspoonful.
Thyme, 1 teaspoonful.
Bay leaves, 2. Salt, 1 tablespoonful.
Chop all together till fine, then add to strained boiling tomatoes, four cups; add boiling water, one cup; thicken with flour, one tablespoonful; reheat and serve.
NUT FRENCH SOUP
Vegetable soup stock, 1½ quarts.
Tomatoes, cooked, strained, 2 cups.
Sage, ¼ teaspoonful.
Browned flour, 1 tablespoonful rounded.
Onions, large, 1. Bay leaves, 2. Thyme, ½ teaspoonful.
Salt to taste.
Slice the onion and mix all the ingredients together, excepting the salt; boil slowly one hour; strain, reheat, salt, and serve.
This soup requires plenty of salt to bring out the flavor.
MOCK CHICKEN SOUP
Butter, ¼ cup.
Onion, medium size, 1. Celery stalks, 1. Milk, 1¼ quarts.
One egg.
Flour, 2 tablespoonfuls.
Parsley, chopped fine, 1 teaspoonful.
Nuttolene, 3 tablespoonfuls.
Flour.
Put butter in saucepan with the onion, parsley, and celery; cook it to a golden brown color; add the flour and cook until brown, being careful not to scorch.
Now add the milk boiling hot and stir briskly to prevent lumping.
Add the nuttolene.
Beat the egg with enough flour to make a stiff batter, but thin enough to pour; pour this into the boiling stock, stirring at the same time.
This will appear as small dumplings in the soup.
Let simmer twenty or thirty minutes; salt, and serve.
MOCK CHICKEN BROTH
Small white beans, 2 cups.
Small onion, 1. Salt.
Hot water, 8 cups.
Celery salt.
Butter.
Wash, then stew the beans in hot water with the onion for three hours, stewing down to six cups; strain, and add a pinch of celery salt and a small piece of butter.
Salt to taste.
This broth may be served to the sick instead of beef tea.
PLAIN VEGETABLE SOUP (1)
For soup stock.
Water, 6 cups.
Strained tomatoes, 2 cups.
Shave in fine shreds, add to soup stock, and cook moderately for two hours.
Carrot, 1. Potato, 1. Leek, 1. Turnip, 1. Onions, 2. Celery stalk, 1. Add a little sage and thyme.
When done, run through puree sieve or colander, and add a little chopped parsley and salt to taste.
PLAIN VEGETABLE SOUP (2)
Butter, 2 tablespoonfuls.
Flour, 1 tablespoonful.
Chopped onion, 1. Chopped carrots, ½ cup.
Chopped potatoes, ½ cup.
Chopped turnips, ½ cup.
Chopped celery, ½ cup.
Place in heated saucepan, stir often to prevent burning, add a little more butter if necessary; brown till vegetables are quite soft, then add Strained tomatoes, 2 cups.
Hot water to proper consistency.
Season with parsley and salt to taste.
Simmer till done.
WHITE SOUBISE SOUP
Bread, 4 or 5 slices.
Onions, 4. Salt, 1 teaspoonful.
Butter, 1 teaspoonful.
Rich milk, 2 cups.
Potatoes, 2. Flour, 1 teaspoonful.
Water, 4 cups.
Soak the bread in the milk, boil onions and potatoes in water until well done, and mix with the bread and milk; add salt and flour rubbed in the butter; strain all through a fine sieve; bring again to the boiling point, but do not allow it to boil; serve.
If too thick, add a little boiling water.
JULIENNE SOUP
Fresh peas, ⅓ cup.
Chopped potatoes, ¾ cup.
Tomato, ¼ cup.
Soup stock, 1 quart.
Carrots cut in dice, ½ cup.
Chopped turnips, ⅓ cup.
Minced onion, 1. Chopped parsley.
Cook the turnips and carrots together in just enough water to prevent scorching, the potatoes and onions in the same manner, the peas by themselves.
When all are done, mix together and add the soup stock, salt, and parsley; reheat, and serve.
The water the vegetables are cooked in should be used in the soup.
TOMATO SOUP
Soup stock, 3 cups.
Nut butter, 1 tablespoonful.
Strained tomatoes, 2 cups.
Salt.
Add tomatoes to soup stock, also the nut butter mixed smooth and thin in a little of the tomato; heat to boiling, salt, and serve.
BEAN AND TOMATO SOUP
Boiled beans, 1 cup.
Butter, 1 tablespoonful.
Cooked rice, ¼ cup.
Salt.
Stewed tomatoes, 1 cup.
Flour, 1 tablespoonful.
Boiling water to required consistency.
Rub beans and tomatoes through a sieve; add salt and butter rubbed in flour; then add cooked rice and enough boiling water to make the proper consistency; reheat, and serve.
TOMATO-VERMICELLI SOUP
Strained tomatoes, 3 cups.
Vermicelli, ½ cup.
Water, 2 cups.
Cook the vermicelli in the tomato till done and add water; if too thin, bind with a little thickening of butter and flour.
A rounded tablespoonful of each will be enough for each quart of soup.
TOMATO AND OKRA SOUP
Onion, large, 1. Butter.
Stewed tomatoes, 2 cups.
Soup stock or water, 4 cups.
Thinly sliced okra pods, 2 cups.
Flour, 1 teaspoonful.
Nut butter, 1 teaspoonful.
Chopped parsley.
Salt.
Brown onion in a saucepan with a little butter; add flour, nut butter, tomatoes, parsley, and okra.
Add the soup stock or water and cook slowly for three hours.
Season with salt, and serve.
WHITE SWISS SOUP
Rice, ½ cup.
Onion, small, 1. Rich milk, 1½ cups.
Flour, ½ teaspoonful.
Water, 2 cups.
Potato, 1. Egg yolk, 1. Salt.
Boil the rice in the water, and add the onion and potato.
When the vegetables are well done add the rich milk and bring to a boil.
Beat well the yolk of the egg with the flour and stir in the boiling soup.
Let it boil, season with salt, rub through a sieve; reheat, and serve.
CORN AND TOMATO SOUP
Kornlet, ground fine, 1½ cups.
Strained tomatoes, 2 cups.
Water, 1 cup.
Mix thoroughly, season with salt, heat to a boiling point, and serve.
CEREAL CONSOMME
Cooking oil, ¼ cup.
Chopped onion, 1. Flour, 1 tablespoonful.
Crushed protose, ½ pound.
Caramel-cereal, 1 cup.
Salt.
Barley, ¼ cup.
Carrot, small, 1, finely chopped.
Boiling water, 6 cups.
Bay leaf.
Place in the soup kettle the cooking oil and barley; brown barley till quite brown; add onion, carrot, flour, and brown the vegetables till quite tender; add the protose and boiling water; let simmer very gently for six hours, adding boiling water from time to time.
Keep the original amount.
Stir often to prevent burning.
Half an hour before the soup is done add the caramel-cereal, bay leaf, and salt; press through a fine colander, and simmer to six cups.
SWISS LENTIL SOUP
Lentils, 1 cup.
Small onion, 1. Browned flour, 2 rounded tablespoonfuls.
Salt.
Put lentils to cook in a large quantity of boiling water; boil rapidly a short time, then simmer without stirring.
When they begin to get tender and are yet quite moist, slice an onion and press into the lentils until covered; keep the vessel over a slow, even fire, until the lentils are well dried out.
The drying-out may be finished in the oven if the lentils are covered so that they will not harden on top.
When well dried add a little boiling water and rub through a fine colander, removing the hulls.
Into this pulp stir the browned flour.
Beat till smooth, then add gradually enough boiling water to make of consistency of soup; salt, boil, and set where it will keep hot twenty minutes to an hour, to blend ingredients.
SPRING VEGETABLE SOUP
Green peas, 1 cup.
Onion, 1. Egg yolk, 1. Soup stock, 3 cups.
Salt.
Shredded lettuce, 1 head.
Parsley, 1 small bunch.
Water, 1 cup.
Butter, size of egg.
Put in the stew-pan the lettuce, onion, parsley, and butter, with the water; let simmer till tender; season with salt; when done strain off the vegetables and put two-thirds of the liquid in the stock.
Beat up the yolk with the other third.
Put it over the fire, and at the moment of serving add this with the vegetables to the soup.
TURNIP AND RICE SOUP
Turnip, medium sized, 1. Milk, 3 cups.
Butter.
Washed rice, ⅓ cup.
Cream, 1 cup.
Croutons or toast.
Pare a medium-sized turnip, slice, and put with rice and butter into saucepan with sufficient water to cook; let simmer till tender, rub through a fine sieve and return to the saucepan.
Mix in enough milk to make of the proper consistency; stir over the fire and let simmer ten or fifteen minutes; then stir in a lump of butter and cream; serve with croutons.
GERMAN LENTIL SOUP
Lentils, ¾ cup.
Carrot, a few slices.
Nut butter, 1 tablespoonful.
Celery, one sprig, or a little celery salt.
Salt.
Water, 4 cups.
Turnips, a few slices.
Apple sauce, ½ cup.
Onion, 1. Boil lentils in the water with the onion, carrot, turnip, and celery;
boil gently about one and one-half hours; put through a sieve and return to soup kettle; add nut butter and apple sauce.
Bring to a boil, salt, and serve.
If necessary, add a little boiling water or rich milk to thin the soup.
LENTIL AND TOMATO SOUP
Lentils, 1 cup.
Water, 4 cups.
Nut butter, 1 tablespoonful.
Salt.
Onion, 1. Stewed tomatoes, 2 cups.
Browned flour, 1 tablespoonful.
Stew the lentils with the onion in the water one hour; add stewed tomatoes, nut butter, and browned flour; bring to a brisk boil, season with salt, press through a colander, reheat, and serve.
RICE AND NUT SOUP
Vegetable stock, 5 cups.
Sage, ¼ teaspoonful.
Rice, 3 tablespoonfuls.
Salt.
Boil twenty minutes and serve.
BARLEY AND NUT SOUP
Rice, 2 tablespoonfuls.
Vegetable stock, 4 cups.
Barley, ¼ cup.
Salt.
Cook the barley and rice until perfectly done in about one and one-half cups of water; add stock, salt to taste, reheat, and serve.
NUT AND OLIVE SOUP
Soup stock, 4 cups.
Ripe olives, chopped, 12. Browned flour, 1 tablespoonful.
Tomato, strained, ½ cup.
Lemon juice, 1 teaspoonful.
Nut butter, 2 tablespoonfuls.
Emulsify the nut butter in a little of the stock, add the remaining stock and the rest of the ingredients, except the browned flour, which should be added after the soup has boiled.
Salt, and serve.
LENTIL AND NUT SOUP
Lentils, ¾ cup.
Oil, 1 tablespoonful.
Large onion, 1. Vegetable stock, 4 cups.
Cook lentils till tender and put through a colander; in the meantime brown the chopped onion in the oil; add to the lentil pulp, mix with stock, salt, reheat, and serve.
NUT NOODLE SOUP
Vegetable soup stock, 6 cups.
Nut butter, 2 tablespoonfuls.
Noodles.
Mix the nut butter in a little of the stock until smooth and thin; then add remainder of stock, salt, boil, add noodles, cook about twenty minutes, serve.
NUT AND PEA SOUP
Green peas, 4 cups.
Vegetable soup stock, 6 cups.
Salt, 2 tablespoonfuls.
Boil peas till tender, rub through a colander, and add to soup stock.
Salt, reheat, and serve.
NUT AND BEAN SOUP
Beans, 1 cup.
Salt, 1 tablespoonful.
Vegetable soup stock, 4 cups.
A little thyme.
Cook beans in just enough water to prevent scorching.
When done rub through a sieve or colander; add the vegetable soup stock, thyme, and salt.
Reheat, and serve.
NUT AND ASPARAGUS SOUP
Finely cut asparagus, 4 cups.
Vegetable soup stock, 4 cups.
Salt.
Cook till asparagus is very tender; put through a sieve; add stock and salt; reheat, and serve.
BROWN BEAN SOUP
Water, 2 quarts.
Tomatoes, 1 cup.
Onion, ¼.
Small bunch of herbs, anise, laurel, etc. Salt.
Brown beans, 1 cup.
Leek, ¼.
Juice of 1 lemon.
Cook beans in water till soft, then add vegetables and herbs; after the soup is boiled, add the lemon juice; rub through a sieve; salt, reheat, and serve.
WHITE BEAN SOUP
White beans, 1 cup.
Onion, medium sized, 1. Salt, 1 teaspoonful.
Water, 2 quarts.
Nut butter, 1 tablespoonful.
Stew the beans and onions in the water until tender; add nut butter and salt; press through a sieve, bring to a boil, and serve.
The addition of some cream will improve this soup.
SAGO SOUP
Sago, ½ cup.
Egg, 1. Boiling milk, 4 cups.
