Potato Soup

5 or 6 large potatoes
1 onion
1 stick celery
½ to 1 oz margarine
11/2 pints stock or water
1 tablespoon fine sago
1/2 pint milk
Salt and pepper

Prepare and slice the vegetables, toss them in the fat for 5 minutes, then add stock and seasoning. Cook until vegetables are tender, breaking down any large pieces of potato with a wooden spoon. Add milk and reheat, sprinkle in the sago and cook until clear (about 10 minutes).

A selection of vintage soups from the 1930s

Apple Soup

Note; - This cold apple soup, although very popular in Russia, is of Polish origin.

6. Large apples
1. Bottle of claret
2. Tablespoons sugar
1. Tablespoon of black current jelly
Juice of one lemon
A few strips of lemon peel
Pinch of cinnamon

Peel and core the apples, slice, and place in a saucepan of boiling water with the lemon peel, cinnamon and two tablespoons of breadcrumbs. Simmer till the apples are quite tender, drain, and rub through a sieve into a basin. When cold, pour the claret over the puree, add the lemon juice, sugar and black current [this has been previously dissolved] and add a little more cinnamon. This soup is usually garnished with; - peel and core 1or 2 apples which are then very finely chopped or grated. Moisten with 1 tablespoon of claret, add a little sugar, breadcrumbs and grated lemon rind, bind it all with 1or 2 eggs. Shape this mixture into small balls about the size of a marble, poach in boiling water for about 20 minutes and when cold add to the apple soup. Editor, Unusual, sounds interesting, especially with the claret.

Bake bean soup

Three quarters of a pint of baked beans
Half a pint of tomato pulp
1. Small onion
2. Sticks of celery
Butter, Flour, Chilli or Tabasco sauce, salt and pepper to taste

Put the beans, chopped celery and sliced onions into a saucepan and cover with 3 pints of water. Bring to the boil and simmer for about 40 minutes until the beans are tender. Then rub through a sieve, replace the puree in the saucepan and add the tomato pulp, season with salt, pepper and either the Chilli or Tabasco sauce. If required thicken the soup with a little butter and flour. Stir and cook for a further 5 minutes

Beer soup

1. Quart of ale
Juice of half a lemon
Small amount lemon peel
1. Stick of cinnamon
Tablespoon of potato flour, salt and sugar to taste

Put the ale in the saucepan with the lemon juice, lemon peel finely shredded and the cinnamon, season to taste. Stir continuously, when hot [but not boiling] add the potato flour, which has been diluted with a little hot soup. Stir for a 2 minutes and serve.

Celery soup

1 lb. of the white part of a few celery heads
2. Pints of light stock
Half a pound of potatoes, or 3 oz of rice, for thickening

Shred the celery and blanch in boiling salted water for a few minutes. Drain thoroughly, simmer in butter until tender, but without browning, add hot stock and the sliced potato or cooked rice, and simmer for 30 minutes. Rub through a sieve, replace in the saucepan, bring to the boil and remove from the fire. Add a small amount of butter divided into small pieces.

Chestnut soup

3 or 4 dozen chestnuts
1 oz. Gammon cut and diced
1 large potato
1 or 2 Carrots
1 Bayleaf
Water, stock, salt and pepper
Croutons of fried bread

Shell the chestnuts, put them in cold water with a little salt and bring to the boil. Remove from the water and peel carefully. Place them in a saucepan with carrots cut in half, the potato cut into 2 or 3 pieces add the seasoning. Add 1 pint of water and simmer until the chestnuts are tender. The rub the mixture [chestnuts, carrots and potato] through a sieve, then place the puree back in the saucepan adding a little hot stock to thin the puree. Stir well, and simmer for a few minutes, then serve with the croutons of fried bread. A little sugar can be added to taste.

Garlic Soup

Place three and a half pints of water in a saucepan with 4 oz. of cloves of garlic peeled. Add a sprig or two of sage, 2 or 3 cloves, half oz. of salt and a little pepper. Bring to the boil and simmer for 20 minutes on a slow heat. Sprinkle on a few slices of bread grated cheese, place in an oven until the cheese has melted. Then place the bread in a tureen moisten with a little oil and strain the garlic soup through a sieve; using the back of a spoon ensure all the flavour is extracted from the garlic. Care must be taken to make sure none of the garlic is forced through the sieve. Allow the soup to stand for a minute or so to allow the bread to absorb the liquid and serve.

Green pea soup

One and a half pints of shelled peas
2. Pints of white stock
3 oz. Butter
1. Tablespoon of sugar
A few sprigs of chervil

Boil the shelled peas in salted water with 1 tablespoon of sugar until tender. Drain, and rub through a sieve, then place the puree in a saucepan and add hot stock and stir, simmer for 20 minutes. Before serving, add the butter, which has been divided into small pieces, garnish the soup with a few cooked peas and sprigs of chervil. An alternate to chervil is to use fresh mint.

Nettle soup, [Scotch]

The young tops should be gathered when from 6 to 8 inches high, use gloves when picking. Wash them in running water again taking care not to handle directly. Drain and chop finely, place in a saucepan with a little water and simmer for about 10 minutes until tender. Then add 1 pint of hot milk to about 3 good hand full of nettles, season with salt and pepper, use corn flour and butter [pre mixed] to thicken. Bring to the boil and simmer for about 10 minutes.

Onion soup

2. Large onions
Two and a half pints of water
Butter, flour, salt and pepper

Peel and slice the onions thin and evenly. Place then in a saucepan with a little butter and stir until tender and pale yellow in colour. Sprinkle with a little flour and stir until well mixed. Add the hot water and season with salt and pepper to taste then simmer gently for a further 20 minutes. The soup is generally served with a slice of crusty bread; a little milk can be added before serving if required.

Parsnip soup

3 or 4 Parsnips
1. Onion
1. Stick of celery
2. Pints of white stock
2. Pints of Milk
1. Tablespoon of flour
1oz. Butter
Juice of 1 lemon
Salt and pepper

Slice the vegetables and put them in a saucepan with the butter and cook for about 15 to 20 minutes without browning. Add the warm stock, bring to the boil and simmer for 40 to 45 minutes until the vegetables are tender. Rub through a sieve and replace the puree into the saucepan adding the hot milk and seasoning of salt and pepper. Thicken with flour mixed with butter, stir well and finally add the lemon juice.

Rice soup

Half a pound of Rice
2. Quarts of good stock or consommé, water or thin stock

Put 1 quart of water or thin stock in a large saucepan, bring to the boil and put in the rice. Simmer for 1 hour, drain the rice into a colander, then put in a soup tureen and pour boiling consommé over it.

Tomato soup

2lb. Tomatoes
2oz. Lean ham
1 Onion
1 Carrot
1 Tablespoon of fine sago
1oz. Butter
1 or 2 Sprigs of parsley
1. Bayleaf
Salt, pepper and a little sugar
1. Quart of weak stock or water

Melt a little butter into a saucepan, add the sliced onion, cut and diced the carrot and ham and cook for about 10 minutes without browning. Add the quartered tomatoes, herbs and simmer for another 20 minutes. Cover with the stock or water, season with salt and pepper to taste, then simmer for another 30 to 40 minutes. Rub through a sieve, then replace in the saucepan and bring to the boil, sprinkling in the sago and simmer until the sago becomes transparent. Before serving add a little sugar according to taste, serve with croutons.

Vegetable puree

6.oz. Sorrel
4.oz. Watercress
2.oz. Chervil
One and a half pounds of potatoes
3.oz. Butter
1. Quart of water
A few sprigs of sweet basil and chervil

Chop the sorrel and watercress coarsely and cook in 1 oz. of butter over a slow heat for 20 to 25 minutes. Then add 1quart of hot water, bring to the boil, then add the quartered potatoes, simmer until the potatoes are soft. Rub through a sieve and replace in the saucepan, when hot remove from heat [fire] and add the butter which as been divided into small pieces. Garnish with sprigs of basil and chervil.

Watercress soup

2. Large bunches of watercress
2 or 3 Large potatoes
Half a pint of milk
2 Yolks of egg
4 or 5 tablespoons of cream
Salt, pepper and water

Pick and wash the watercress drying with a cloth. Place in a saucepan with a little butter and simmer for 10 minutes without browning. Then add hot water [about 1 pint], the peeled and quartered potatoes, season with sea and a little pepper, then bring rapidly to the boil. Cover and boil for 25 to 30 minutes until the potatoes are tender, rub through a sieve and replace in the saucepan, add the milk, stir and simmer for a few minutes. Before serving add the yolks of the 2 eggs, mixed with the cream and garnish with a sprig of watercress.


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