Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 159

 ¼ cup each beans and split peas

 1 each medium onion and carrot, sliced

 1 stalk celery or ¼ cup celery tops or ¼ teaspn. celery seed or salt

 1–2 tablespns. chopped parsley

 ⅛ level teaspn. thyme

 ½ level teaspn. leaf sage or ¼ powdered

 Salt

Simmer all together 3–4 hours; strain, serve. Parsley may be added after straining soup. Savory, marjoram and other herbs may be used, or the herbs may be omitted altogether.

Other legumes may be substituted for the ones given. Tomato or browned flour or both may be added. This stock is excellent for gravies and sauces. A thick soup may be made by rubbing the vegetables through the colander instead of straining them out.