YOU CAN MAKE MEATLESS SOUPS AT PRACTICALLY NO COST
Recipes for vegetarian, meat-free soups including homestead vegetable, speedy spud, read bean, creamed celery, good 'n garlicky, garden, love apple, tomato, creamy corn, curry corn and creamed lettuce soups.
Heavy, meaty, high caloric main dishes gobble up more than
35 cents of the average American food dollar. I think
that's too much to spend, especially on meals that are
bigger and harder to digest than they ought to be.
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For that reason, I've worked to develop lighter, less
expensive but still nutritious-preparations for the meals I
fix. And my favorite creations of all are soups made from
nothing taut fresh vegetables, clear water, and spices.
Such comestibles are filling, warming, healthful, and
inexpensive. Plus-if, like many MOTHER people, you grow
your own vegetables-these soups will cost you almost
nothing!
Please remember, of course, that the following recipes are
simply guidelines. Change them freely to suit your tastes
and/or the ingredients you have on hand. Your only
limitation in the gentle art of soupery is your
imagination.
Experiment, have fun, enjoy. Above all else, enjoy. Pour
yourself a glass of wine, tea, juice, or whatever turns you
on, and have at it!
HOMESTEAD VEGETABLE SOUP
1 sweet potato
1 carrot
1 turnip parsnip
1 white potato
1 onion
1 tablespoon of butter
2 tablespoons of rice
2 quarts of cold water
1 bay leaf
1 sprig of parsley
1 root of celery
1 teaspoon of salt
Dice all the vegetables. Then melt the butter in a skillet,
add all the vegetables-except for the white potato-and fry
until the pieces are lightly browned. Dump the chunks into
a soup kettle and add the rice, water, herbs, and celery.
Boil the mixture 1-1/2 hours, add the white potato, and
continue the boil for another 15 minutes. Season to your
family's taste and serve.
SPEEDY SPUD SOUP
Potatoes (enough to fill a large pot) Water to cover 1
quart of milk Salt and pepper to taste 2 tablespoons of
flour 1 tablespoon of butter Peel the potatoes-make sure
they're sound!-and cut them into pieces small enough to be
eaten with a spoon. Rinse or soak the spuds well in cold
water, then cover with water and boil. Next, add the quart
of milk and season the broth to taste. When the 'taters are
cooked, fry 2 tablespoons of flour and 1 tablespoon of
butter in a pan, stir the combination until it turns brown,
and then blend the mixture into the potato stock. Serve
promptly. This soup may be seasoned with celery or parsley,
too, if you desire. To make it still more delectable, beat
up 1 or 2 eggs in a cup of cold milk, stir it into the
soup, and serve.
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