Green and root vegetables, on account of their valuable organic mineral
salts, are desirable acquisitions for making soups and beverages, as
has been indicated throughout this book. Such liquids possess strong
waste-eliminating properties, so that they are particularly good for
people suffering from catarrhal, gouty and rheumatic diseases.
The fresh juices extracted by means of the Enterprise Fruit Juice Press
are the most valuable as eliminating agents, because their organic
minerals are in no way impaired or devitalized by heat. These vegetable
juices can be made into “unfired soups” which may be served iced in
small cups as appetizers and waste eliminators.
The following cooked soups are examples of thousands of others:
Vegetable Soup.
Invaluable for use in a “vegetable fast.” Add to 1 pint of water in a
saucepan, 2 large carrots, 2 turnips, 1 spanish onion, 1 small bunch of
parsley, any apple peel, or stalks or outside leaves of cabbage, etc.,
1 tablespoonful of pot barley or unpolished rice.
Method: simmer together for several hours until soft, rub through a
wire sieve, and serve very hot.
If the soup is wanted quickly, first grate the root vegetables on a
flat fine grater.
No salt, pepper, or soda should be added to this soup, but dried herbs
can be used if necessary for flavouring if such is desired.
Devonshire Soup.
2 onions, 2 carrots sliced, pint split peas, 2 ozs. rice (unpolished).
Put all into earthen pot with one gallon water, close, stew till
thoroughly softened. Serve hot.
Strength Broth.
Take some roots and green vegetables in season, add small onion and
some cabbage seeds. Cut or chop into small pieces, and simmer in butter
for about 15 minutes. Then add enough hot water and allow all to become
pulpy, put through fine sieve. Result: a fine strength-giving broth.
A Stock.
Mix 1 oz. wholemeal flour with 1 oz. butter until smooth, heat in a
saucepan until golden colour, then, still churning and stirring, add to
the soup to be thickened.
Vegetable Decoctions.
Water 14 pints, carrots 13 ozs., potatoes 10 ozs., turnips 3½ ozs.,
peas or haricot beans 3 ozs. Boil together for 4 hours. (_Hery._)
Vegetable Decoction.
Water 1 quart, fresh sorrel leaves 1½ oz., lettuce leaves ½ oz.,
chervil ¼ oz. Boil for an hour, then add 80 grains of butter.
Carrot Soup.
Scrape and wash half a dozen large carrots, put into a large stew-pan
with enough water to cover them, include one head of celery and an
onion cut into thin pieces. Cover stew-pan close, set on slow stove for
2½ hours, boil for 2 or 3 minutes, rub through sieve or tamis cloth
with wooden spoon. Serve hot in a breakfast cup.
Rhubarb Soup.
Wash and drain 4 large sticks of rhubarb and put in a stew-pan with
sufficient water, add 2 onions sliced, a carrot, a piece of butter, and
minced or grated lemon peel. Stew until tender and serve.
Tomato Soup.
Obtain from 12 to 15 ripe tomatoes, take off stalks and cut into
pieces, put in stew-pan with water, a capsicum, a clove and other
spice. Cook slowly until dissolved, then rub through sieve or vegetable
masher into stew-pan. Warm up again and serve.