YOU CAN MAKE MEATLESS SOUPS AT PRACTICALLY NO COST

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2 tomatoes, sliced into cubes
3 sliced green peppers
1 small onion, diced
2 quarts of boiling water
1 teaspoon of salt
3 or 4 whole cloves

Combine the tomatoes, peppers, and onion in a kettle. Then pour in the boiling water and add the salt and cloves. Keep the mixture at a boil for 5 minutes, then reduce the flame, cover the pot, and simmer for 2 hours. Strain the result, and serve. Yield: 6 servings.

CREAMY CORN SOUP

1 cup of cooked corn
1 cup of boiling water
1 cup of milk
1 slice of onion
1 tablespoon of butter
1 tablespoon of flour

Salt and pepper Chop the corn and mix with the water, milk, and onion in the top of a double boiler. Let the solution cook for 25 minutes. Then-when the vegetables are soft-force them through a sieve, and bind the resulting porridge with the butter and flour which have been cooked together. Salt and pepper to taste. Yield: 6 servings.

CURRIED CORPS' SOUP

Season the above potage to taste with curry powder.

CREAMED LETTUCE SOUP

1 teaspoon of chopped onion
2 tablespoons of butter
2 heads of lettuce, chopped
2 tablespoons of rice
2 cups of white stock
1/2 cup of hot cream

1 egg yolk, slightly beaten Salt, pepper, and a dash of nutmeg Saute the onion in butter for a few minutes (DON'T BROWN!). Put in the lettuce, rice, and stock, cover the mixture, and cook it until the rice is tender. At that point, fold in the hot cream, egg yolk, and desired seasonings. (NOTE: Once you've added the egg yolk, don't allow the soup to boil!) This recipe works best if you use only the heart of the lettuce. Save the outer leaves for salads or sandwiches.

SOUP KITCHEN SECRETS

Here are some of my personal potage practices. I'm happy to share them with you!

A handful of spinach leaves, pounded and added to a soup five minutes or so before serving will produce a fine green color. Parsley or celery leaves work, too.

An excellent gumbo for a small family can be made from the throwaway trimmings of steaks and roasts at the local butcher shop.

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