I have been a vegetarian all my life. Eating at other people’s houses, or at a work party, it always seems the same. You get a fruit and vegetable platter, green salad, macaroni salad, sometimes, that gets a little boring. You can make plain vegetarian foods interesting. Instead of serving a plain vegetable, or salad, try these delicious soups.
A GOOD PEA SOUP
1 bag of Dry Split Peas
3 Pints Water
2 Chopped Yellow Onions
1 chopped Leek
Salt and pepper to taste
Soak your dried peas over-night. The following day boil some fresh water, and throw in the peas, adding a few chopped onions and leeks, with pepper and salt. Let the soup simmer for three hours on the top of the stove, giving it a stir now and then. If you have a ham-bone, that is a great improvement, or the water in which some bacon has been boiled is a good foundation for the soup, instead of the fresh water.
4 Yellow Onions Sauteed
3 Pints of Water
1 Slice of White Bread Crumbled
1 Bunch of Parsley
1 Celery Stock
3 Fresh Tomatoes or 1 Can of Stewed Tomato’s
Fry four onions till they are brown. Add them to three pints of water, with four carrots, a slice of white crumb of bread, five potatoes, a celery and a bunch of parsley, which you must take out before passing the soup through the sieve. A few tomatoes make the soup better; if they are tinned, do not add them till after the soup has been passed through the sieve; if they are fresh, put them in with the other vegetables. Simmer for an hour, add pepper and salt before serving.
1 Half of Moderate Fresh Pumpkin(Medium-Small)
1 Half Gallon of Milk and 1/4 Cup Milk
Take half or a quarter of a moderate-sized pumpkin, pare it, remove the seeds, and cut the pumpkin into thin slices. Put these into a stew-pan, with as much water or milk as will cover them, and boil gently until they are reduced to a pulp. Rub this through a fine sieve, mix with it a little salt, and a piece of butter the size of an egg, and stir it over the fire until it boils. Thin it with some boiling milk which has been sweetened and flavoured with lemon-rind, cinnamon, or orange-flower water. It should be of the consistency of thick cream. Put toasted bread, cut into the size of dice, at the bottom of the soup-tureen. Moisten the bread-dice with a small quantity of the liquor, let them soak a little while, then pour the rest of the soup over them, and serve very hot. Or whisk two fresh eggs thoroughly in the tureen, and pour the soup in over them at the last moment. The liquor ought to have ceased from boiling for a minute or two before it is poured over the eggs.