Page:The Jewish Manual.djvu/31

From Wikisource
Jump to navigation Jump to search
This page has been validated.
ON SOUPS.
7

POTATOE SOUP.

Grate a pound of fine potatoes in two quarts of water, add to it the trimmings of any meat, amounting to about a pound in quantity, a cup of rice, a few sweet herbs, and a head of celery, stew well till the liquor is considerably reduced, then strain it through a sieve; if, when strained, it is too thin and watery, add a little thickening; it should be flavoured only with white pepper and salt.



SOUP CRESSY.

Grate six carrots, and chop some onions with a lettuce, adding a few sweet herbs, put them all into a stewpan, with enough of good broth to moisten the whole, adding occasionally the remainder; when nearly done, put in the crumb of a French roll, and when soaked, strain the whole through a sieve, and serve hot in a tureen.



CARROT SOUP.

Take a dozen carrots scraped clean, rasp them, but do not use the core, two heads of celery, two