Soups

For most people in the world, soup serves as a humble economy food, according to the frugal principle of “waste not, want not.” Wealthier households use whole chickens, pork to make the very best stock, while the poor often rely on carcasses and scraps from butchering.

*Potato Soup

  1 cup potato buds 1/2 

  cup dry milk 2 beef bouillon dried parsley and onions.

  Boil 4 cups water, mix, bring back to boil and simmer couple of minutes.

*Birthday soup 

To two pounds of washed and picked sprouts add ten potatoes, 

two onions,*

 two leeks, salt, pepper. Cook all gently and pass

through a sieve. Add at the last moment a sprinkle of chopped chervil.

*Sago soup

 6 ozs. sago 2 qts. 

stock juice of 1 lemon. 

Wash the sago and soak it for 1 hour. Put it in a saucepan with the lemon juice and stock, and stew for 1 hour.

*Tomato soup 

1 qt. water or white stock, 1 lb. tomatoes. Slice the tomatoes, and simmer very gently in the water until tender. Rub through a sieve. Boil up and serve.