Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 49

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(very good.)—Soak all night, in cold water, either two quarts of yellow split peas, or two quarts of dried white beans. In the morning drain them, and season them with a very little salt and cayenne, and a head of minced celery, or else a heaped table-spoonful of celery seed. Put them into a soup-pot with four quarts of water, and boil them slowly till they are all dissolved and undistinguishable. Stir them frequently. Have ready a profuse quantity of fresh vegetables, such as turnips, carrots, parsnips, potatos, onions, and cauliflowers; also, salsify, and asparagus tops. Put in, first, the vegetables that require the longest boiling. They should all be cut into small pieces. Enrich the whole with some bits of fresh butter rolled in flour. Boil these vegetables in the soup till they are all quite tender. Then transfer it to a tureen, and serve it up hot.

The foundation being of dried peas or beans, makes it very thick and smooth, and the fresh vegetables improve its flavor. It is a good soup for Lent, or for any time, if properly and liberally made.

All vegetable soups can be made in Lent without meat, if milk is substituted for water, and with butter, beaten eggs and spice, to flavor and enrich it.