One cup of vegetable pulp, 2 cups of hot milk, 1 teaspoonful of salt,
⅛ teaspoonful of pepper, 1 tablespoonful of butter, 1 tablespoonful of
chopped parsley.
Wash vegetables and put through meat grinder. Cook in as little water
as possible. Add the cooked vegetable pulp and seasonings to hot milk.
Heat and serve.
_Note._—String beans, celery, or carrots may be used. A beef cube may
be added if desired. This soup may be varied by using a combination of
vegetables and its nutritive value may be increased by the addition of
a beaten egg yolk.
Shredded fish or clams may be substituted for the vegetables.