42 SOUPS WITHOUT MEAT.
soup through a strainer, return to the fire, season with salt and pep- per. Beat the yolks of the eggs well, add the cream to them and stir into the soup. Cook three minutes, stirring constantly. If you have no cream, use milk, in which case add a tablespoonful of butter at the same time. Pour over fried croutons in a soup tureen. This is a refreshing dish when one is fatigued.
WINTER VEGETABLE SOUP.
SCKAPE arid slice three turnips and three carrots and peel three onions, and fry all with a little butter until a light yellow ; add a bunch of celery and three or four leeks cut in pieces ; stir and fry all the in- gredients for six minutes ; when fried, add one clove of garlic, two stalks of parsley, two cloves, salt, pepper and a little grated nutmeg ; cover with three quarts of water and simmer for three hours, taking off the scum carefully. Strain and use. Croutons, vermicelli, Italian pastes, or rice may be added.
VERMICELLI SOUP.
SWELL quarter of a pound of vermicelli in a quart of warm water, then add it to a good beef, veal, lamb, or chicken soup or broth, with quarter of a pound of sweet butter; let the soup boil for fifteen minutes after it is added.
SWISS WHITE SOUP.
A SUFFICIENT quantity of broth for six people ; boil it ; beat up three eggs well, two spoonfuls of flour, one cup milk ; pour these grad- ually through a sieve into the boiling soup ; salt and pepper.
SPRING VEGETABLE SOUP.
HALF pint green peas, two shredded lettuces, one onion, a small bunch of parsley, two ounces butter, the yolks of three eggs, one pint of water, one and a half quarts of soup stock. Put in a stewpan the lettuce, onion, parsley and butter, with one pint of water, and let them simmer till tender. Season with salt and pepper. When done, strain off the vegetables, and put two-thirds of the liquor with the stock. Beat up the yolks of the eggs with the other third, toss it over the fire, and at the moment of serving add this with the vegetables to the strained-ofd soup.
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