Classic Soup Recipes

ROAST BEEF BONE SOUP - Boil the bones at least three hours, or until every particle of meat is loose ; then take them out and scrape off the meat and set aside the water ; the next day take from it all the fat, cut up an onion, two or three potatoes and a turnip, and put into it. Add, half an hour before dinner, powdered sweet majoram, catsup, and some salt. Boil it an hour.

SOUP A LA SAP - Boil a pound of beef cut in pieces an inch square, a pint of gray peas, half a pound of scraped potatoes, an onion, and three ounces of rice, in six pints of water until reduced to five. Strain through a sieve, pulp the peas into it, and return to the saucepan with a head of celery cut small, and a carrot. Stew well, season with pepper and salt. Put toasted bread into the tureen, pour the soup on, and serve hot.

TURTLE-BEAN SOUP - Soak a teacup and a half of beans in a little water over night. To boil, add two quarts more. When soft, strain through a sieve ; add stock, or water in which roast-beef bones have been boiled ; also an onion, turnip, carrot, salt, sweet marjoram, thyme, and four cloves. Boil an hour longer. If too thick, add water. Take out the vegetables before serving. It can be made without stock, but needs more seasoning.

TOMATO SOUP - Put three pints of tomatoes, stewed, strained, and sweetened,two quarts of meat liquor (the fat being removed). Add an onion, salt, and pepper, and water if too thick. With more seasoning, and a bit of butter, it is good without meat liquor.

ASPARAGUS - Cut half a pound of fat bacon into thin slices, place at the bottom of a stewpan, then add five pounds of lean beef cut into dice, and rolled in flour ; cover the pan close, stirring occasionally until the gravy is drawn, then add two quarts of water, and half a pint of ale. Cover, stew gently for an hour, with some whole pepper and salt. Strain off the liquor, and skim off the fat. Add some spinach, cabbage-lettuce, white beet leaves, sorrel, a little mint, and powdered sweet marjoram ; let these boil up in the liquor, then put in the green tops of asparagus cut small, boil till all is tender, and serve hot.

CLAM CHOWDER - Twenty-five chopped clams, 6 sliced onions, 10 sliced potatoes; try out three slices of salt pork, cut in dice in the pot in which you make the chowder, fry brown, and then on that put a layer of onions, then potatoes, then clams, and repeat till all is used ; one quart of water and all the clam juice ; no salt, little pepper ; cook slowly two hours, stir very little and carefully.

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When not working for Boden Clothes at ecomparison, Amy is a keen cook with an interest in traditional home cooking.

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