Homemade Soups: Clear Soup

Eat clear soup as it is, or use it as a base for other soup recipes. It's versatile.
By Patrica B. Belcher
May/June 1983
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A bowl of clear soup.
Photo by MOTHER EARTH NEWS Staff


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This one's easy. The proportions below should make enough for four people.

Clear Soup

4 cups of strained chicken stock or beef stock
2/3 cup of shredded raw spinach (watercress or chervil) or 1/4 cup of chopped spinach, cooked
1/2 cup of cooked peas
1/4 cup of diced raw carrots
salt to taste

Just put all the ingredients into a saucepan and let them simmer for about 5 minutes, salting to taste when the mixture is hot.


For more soup recipes, see Make Superlative Homemade Soups All Year Long.








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