Just Soup Recipes

Mulligatawny Soup

2010-02-17T17:42:00.000-08:00

From "Fifty Soups", by Thomas J. Murrey, 1884

Divide a large chicken into neat pieces; take a knuckle of veal, and chop it up; put all into a large saucepan, and add one gallon of water; salt; boil for three hours or until reduced one-third. Put an ounce of butter in a hot frying pan, cut up two red onions, and fry them in the butter. Into a half pint of the stock put two heaping tablespoonfuls of curry powder; add this to the onion, then add the whole to the soup, now taste for seasoning.

Some like a little wine, but these are the exception and not the rule. Before serving add half a slice of lemon to each portion. Many prefer a quantity of rice to be added to the soup before it is finished; the rice should be first well washed and parboiled.

Cream of Spinach Soup

2010-02-14T09:12:00.000-08:00

From "The Golden Age Cookbook", 1898.

Take two large handfuls of spinach, after it is washed and picked over, a small head of lettuce, a few sprigs of parsley, and a small white onion peeled and sliced. Put in a saucepan over the fire with a tablespoonful of butter, a dozen peppercorns and two cloves, and a very little boiling water, cover and stand it where the vegetables will only simmer.

When they are tender rub together a generous heaping tablespoonful of butter and a heaping tablespoonful of flour, and stir it into the vegetables. Add a little boiling water, mash the vegetables smooth and press them through a fine sieve. Have the purée as thick as possible, return to the saucepan. Have ready a pint of boiling milk, beat two egg yolks with four tablespoonfuls of cream, pour a little of the boiling milk into them, and the rest into the purée, remove from the fire at once, then add the eggs and cream, pour into the tureen and serve immediately.

Thomas Murrey's Clam Chowder

2010-02-13T11:24:00.000-08:00

From "Fifty Soups", Eighth Edition, by Thomas J. Murrey, 1884. Mr Murrey was "formerly professional caterer of the Continental Hotel, Philadelphia, Astor House, New York, and other leading hotels".

Chop up fifty large clams; cut eight medium-sized potatoes into small square pieces, and keep them in cold water until wanted.

Chop one large, red onion fine, and cut up half a pound of larding pork into small pieces.

Procure an iron pot, and see that it is very clean and free from rust; set it on the range, and when very hot, throw the pieces of pork into it, fry them brown; next add the onion, and fry it brown; add one fourth of the chopped clams, then one fourth of the chopped potato, and two pilot crackers quartered, a teaspoonful of salt, one chopped, long, red pepper, a teaspoonful of powdered thyme and half a pint of canned tomato pulp. Repeat this process until the clams and potato are used, omitting the seasoning; add hot water enough to cover all, simmer slowly three hours. Should it become too thick, add more hot water; occasionally remove the pot from the range, take hold of the handle, and twist the pot round several times; this is done to prevent the chowder from burning. On no account disturb the20 chowder with a spoon or ladle until done; now taste for seasoning, as it is much easier to season properly after the chowder is cooked than before. A few celery tops may be added if desired.

Cold Cherry Soup

2010-02-09T20:15:00.000-08:00

From "The International Jewish Cook Book"

This soup is a summer soup and is to be eaten cold. Cook two tablespoons of sago in one cup of boiling water until tender, add more as water boils down. Put one quart of large red or black cherries, one cup of claret, one tablespoon of broken cinnamon, one-fourth cup of sugar, and one-half lemon sliced fine, up to boil and let boil fifteen minutes; add the cooked sago, let boil up and pour very gradually over the well-beaten yolks of two eggs. Serve cold. Raspberry, strawberry, currant, gooseberry, apple, plum or rhubarb soups are prepared the same way, each cooked until tender and sweetened to taste. The juice of lemon may be used instead of the wine.

Southern-Style Vegetable Soup

2009-11-29T17:15:00.001-08:00

From "Dishes and Recipes of the Old South", 1913.

Cut into joints two fat chickens three parts grown, salt and pepper, and lay aside while you fry in a deep pot half a pound streaky bacon. Take out when crisp, put in the chicken, turning it so as to brown it all over. Put in a thick slice of ham, let it also brown a bit, do the same with four sliced onions—mild ones—then add two gallons cold water, half a teaspoonful salt, two pods red pepper, a dozen whole pepper corns, and two sprigs of parsley. Keep at a gentle boil for an hour, then put in two small heads of tender cabbage finely shredded, and six white potatoes, peeled and sliced a quarter-inch thick.

Fifteen minutes later put in a quart of string beans, broken short, a pint of shelled lima beans, a stalk of celery cut fine lengthwise, and a dozen tomatoes, peeled and sliced. Follow them in ten minutes with a pint of tender okra sliced—next add a little later the pulp from a dozen ears of green corn, slit lengthwise and scraped. Stir almost constantly with a long-handled skimmer, after the corn pulp is in. If the skimmer brings up chicken bones, throw them aside.

Just before serving put in a large spoonful of butter, rolled in flour. Taste, add salt if required. Serve very hot with corn hoe cake and cider just beginning to sparkle. If there is soup enough for everybody, nothing else will be wanted.

Black Turtle Bean Soup

2009-07-25T07:31:00.000-07:00

Pick and wash clean, one quart black turtle beans, soak overnight in three quarts cold water, and put on to boil next morning in the soaking water. When it boils add three onions sliced, one carrot scraped and cut up, a stalk or so of celery, three sprigs of parsley, and one tomato, fresh or canned. Boil slowly four to five hours, until the beans are tender, filling up with cold water as that in the kettle wastes. When the beans are very soft, strain all through a fine collander, mashing through beans and vegetables, add a quart of very good soup stock, also a bay leaf, and boil up hard half a minute before serving. Put into each soup plate a slice of lemon, a slice of hard-boiled egg, and a tablespoonful of sherry wine before adding the soup.

From "Dishes and Beverages of the Old South", by Martha McCulloch-Williams, 1913

Soup Recipes: Pennsylvania Dutch Chicken Corn Soup

2009-03-16T16:22:00.001-07:00

* 1 stewing hen, about 4-lbs.
* 4 qts. water
* 1 onion, chopped
* 10 ears corn
* ½ cup celery, chopped with leaves
* 2 hard-boiled eggs
* salt and pepper
* rivels

Put cut-up chicken and onion into the water and cook slowly until tender, add salt. Remove chicken, cut the meat into small (1-inch) pieces and return to broth, together with corn, which has been cut from the cob, celery and seasoning. Continue to simmer. Make rivels by combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix well with fork or fingers to form small crumbs. Drop these into the soup, also the chopped, hard-boiled eggs. Boil for 15 minutes longer.

Vegetables Used in Soup-Making

2009-02-23T11:16:00.000-08:00

In soup making, the housewife has also a large number of vegetables from which to select, for any vegetable that has a decided flavor may be used. Among those from which soups can be made successfully are cabbage, cauliflower, asparagus, corn, onions, turnips, carrots, parsnips, tomatoes, beans, peas, lentils, salsify, potatoes, spinach, celery, mushrooms, okra, and even sweet potatoes. These vegetables are used for two purposes: to provide flavoring and to form part of the soup itself as well as to furnish flavor. When they are used simply for flavoring, they are cooked until their flavor is obtained and then removed from the stock. When they are to form part of the soup, as well as to impart flavor, they are left in the soup in small pieces or made into a purée and eaten with the soup.

Attention, too, must be given to the condition of the vegetables that are used in soup. The fresh vegetables that are used should be in perfect condition. They should have no decayed places that might taint or discolor the soups, and they should be as crisp and solid as possible. If they are somewhat withered or faded, they can be freshened by allowing them to stand in cold water for a short time. When dried vegetables are to be used for soup making, they should first be soaked well in cold water and then, before being added to the stock, either partly cooked or entirely cooked and made into a purée.

From the "Woman's Institute Library of Cookery"

Dutch Country Bean Soup

2009-02-21T10:21:00.001-08:00

* 1 lb. soup beans
* 1 ham bone
* ½ cup chopped onion
* 1 cup diced celery
* 1 can tomato sauce
* ½ cup diced potatoes
* 2 tsp. minced parsley
* salt and pepper

Soak beans in water overnight. Drain, add fresh water and cook slowly with the ham bone for 2 hours. Put in the onion, celery, potatoes, tomato sauce, parsley and the salt and pepper and simmer until vegetables are soft. Remove the ham bone, trim off any meat, cut it up and add to soup. Many Pennsylvania Dutch cooks cut up hard boiled eggs and add them to the soup.

Soup Recipes: Household Stock

2009-02-16T14:57:00.001-08:00

3 qt. cold water
3 lb. meat (trimmings of fresh meat, bones, and tough pieces from roasts, steaks, etc.)
1 medium-sized onion
4 cloves
6 peppercorns
Herbs
Salt
Pepper

Pour the cold water over the meat and bones and put them on the fire to cook. When they come to a boil skim well. Then cover and simmer 4 to 6 hours. Add the onion, cloves, peppercorns, and herbs and cook for another hour. Add salt and pepper to taste. Strain and set aside to cool. Remove the fat.

Potato Soup II

2009-02-11T16:41:00.000-08:00

2 lbs. of potatoes, 1/2 stick of celery or the outer stalks of a head of celery, saving the heart for table use; 1 large Spanish onion, 1 pint of milk, 1 oz. of butter, a heaped up tablespoonful of finely chopped parsley, and pepper and salt to taste.

Peel, wash, and cut in pieces the potatoes, peel and chop roughly the onion, prepare and cut in small pieces the celery. Cook the vegetables in three pints of water until they are quite soft. Rub them through a sieve, return the fluid mixture to the saucepan; add the milk, butter, and seasoning, and boil the soup up again; if too thick add more water. Mix the parsley in the soup just before serving.

Homemade Stock

2009-02-03T18:53:00.000-08:00

Six pounds of shin of beef, or six pounds of knuckle of veal; any bones, trimmings of poultry, or fresh meat; one-quarter pound of lean bacon or ham, two ounces of butter, two large onions, each stuck with cloves; one turnip, three carrots, one head of celery, two ounces of salt, one-half teaspoonful of whole pepper, one large blade of mace, one bunch of savory herbs except sage, four quarts and one-half-pint of cold water.

Cut up the meat and bacon, or ham, into pieces of about three inches square; break the bones into small pieces, rub the butter on the bottom of the stewpan; put in one-half a pint of water, the broken bones, then meat and all other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add the four quarts of cold water, and simmer very gently for five or six hours. As we have said before, do not let it boil quickly. When nearly cooked, throw in a tablespoonful of salt to assist the scum to rise. Remove every particle of scum whilst it is doing, and strain it through a fine hair sieve; when cool remove all grease. This stock will keep for many days in cold weather.

St. Andrew's Soup

2009-02-02T08:29:00.000-08:00

4 large potatoes
1 pint of clear tomato juice (from tinned tomatoes)
1 pint of milk
1 pint of water
2 eggs
1 oz. of butter
seasoning to taste

Boil the potatoes in their skins; when tender peel and pass them through a potato masher. Put the potatoes into a saucepan with the butter, tomato juice, and water, adding pepper and salt to taste. Allow the soup to simmer for 10 minutes, then add the milk; boil up again, remove the saucepan to the cool side of the stove and stir in the eggs well beaten. Serve at once.

Leek Soup

2009-01-31T10:36:00.001-08:00

2 bunches of leeks
1-1/2 pints of milk
1 oz. of butter
1 lb. of potatoes
pepper and salt to taste
juice of a lemon

Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit. Wash the leeks well, and see no grit remains, then cut them in short pieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture to the saucepan, add the butter, milk, and seasoning, and boil the soup up again.

Before serving add the lemon juice; serve with sippets of toast.

Non-Stock French Onion Soup

2009-01-29T16:00:00.001-08:00

1/2 lb. onions
3 oz. grated cheese
2 oz. butter
some squares of wholemeal bread
pepper and salt to taste

Peel and chop the onions, and fry them a nice brown in the butter. When brown add to it the cheese and 3 pints of water. Boil all up together and season to taste. Place the bread in the tureen, pour the boiling soup over it, and serve.

Lentil Soup

2009-01-28T09:49:00.000-08:00

1 lb. each of lentils and potatoes
1 large Spanish onion
1 medium-sized head of celery (or the outer pieces of a head of celery, saving the heart for table use)
1 breakfastcupful of tinned tomatoes or 1/2 lb. of fresh ones
1 oz. of butter, pepper and salt to taste

Chop the onion up roughly, and fry it in the butter until beginning to brown. Pick and wash the lentils, and set them over the fire with 2 quarts of water or vegetable stock, adding the fried onion. Peel, wash, and cut up the potatoes, prepare the celery, cut it into small pieces, and add all to the lentils. When they are nearly soft add the tomatoes.

When all the ingredients are quite tender rub them through a sieve. Return the soup to the saucepan, add pepper and salt, and more water if the soup is too thick. Serve with sippets of toast.

Corn Soup

2009-01-27T06:34:00.001-08:00

1 breakfastcupful of fresh wheat
1 quart of water
1/2 pint of milk
1/2 oz. of butter
1/2 oz. of finely chopped parsley
1 oz. of eschalots
seasoning to taste.

Steep the wheat over night in the water and boil it in the same water for 3 hours, add the butter, the eschalots, chopped up very fine, and pepper and salt. Let the whole simmer very gently for another 1/2 hour, add the milk and parsley, boil the soup up once more, and serve.

Carrot Soup

2009-01-26T05:41:00.000-08:00

4 good-sized carrots
1 head of celery
1 onion
3 oz. of Allinson wholemeal bread without crust
1 oz. of butter
pepper and salt
1 blade of mace

Wash, scrape, and cut the carrots into dice. Prepare and cut up the onions and celery. Set the vegetables over the fire with 3 pints of water, adding the mace and seasoning. Let all cook until quite soft, which will probably be in 1-1/2 hours.

If the carrots are old, they will take longer cooking. When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast.

Barley Soup

2009-01-25T06:54:00.000-08:00

8 oz. of pearl barley
2 onions
4 potatoes
1/2 a teaspoonful of thyme
1 dessertspoonful of finely chopped parsley
3-1/2 pints of water
1/2 pint of milk
1 oz. of butter.

Pick and wash the barley, chop up the onions, slice the potatoes. Boil the whole gently for 4 hours with the water, adding the butter, thyme, pepper and salt to taste.

When the barley is quite soft, add the milk and parsley, boil the soup up, and serve.

Carrot Soup

2009-01-07T09:43:00.000-08:00

* 1 pint haricot beans.
* 5 pints water.
* 2 ounces butter.
* 1 ounce salt.
* 6 large carrots.
* 2 large onions.
* 1 small head of celery.
* 1 teaspoon peppercorns.

Dissolve the butter in a large saucepan. Slice the vegetables, and place them in the saucepan together with the water and peppercorns, and simmer for one hour. Add salt, and simmer for another hour and a half. Strain.

French Bean Soup

2009-01-02T19:49:00.001-08:00

* 3 pints water.
* 1 pint soaked haricot beans.
* 2 potatoes.
* 1 ounce butter.
* 1 onion.
* 1 pound French beans.
* 1 teaspoon salt.
* 1 dozen peppercorns.

Dissolve the butter in a saucepan and fry in it the potatoes and onion sliced for five minutes, then add the haricot beans and water and boil for two hours. Add the salt, rub through a wire sieve, replace in the pan, add the French beans cut fine, and simmer until tender. Tinned beans do equally well, and only require to be made thoroughly hot.

Cream of Tomato Soup

2008-10-01T14:58:00.000-07:00

As a rule, cream-of-tomato soup is popular with every one. Besides being pleasing to the taste, it is comparatively high in food value, because its basis is cream sauce. However, the tomatoes themselves add very little else besides flavor and mineral salts.

1 c. canned tomatoes
1 pt. milk
3 Tb. flour
3 Tb. butter
1/8 tsp. soda
1 tsp. salt
1/8 tsp. pepper

Force the tomatoes through a sieve and heat them. Make white sauce of the milk, flour, and butter. Add the soda to the tomatoes, and pour them slowly into the white sauce, stirring rapidly. If the sauce begins to curdle, beat the soup quickly with a rotary egg beater. Add the salt and pepper and serve.

Bisque of Lobster

2008-09-27T07:56:00.000-07:00

Remove the meat of the lobster from its shell and cut the tender pieces into quarter-inch dice; put the ends of the claw-meat and any tough portions in a saucepan with the bones of the body and a little cold water and boil for twenty minutes, adding a little water from time to time as may be necessary; put the coral to dry in a moderate oven, and mix a little flour with some cold milk, and stir the milk, which should be boiling, stirring over the fire for ten minutes, then strain the water from the bones and other parts, mix it with milk, add a little butter, salt, pepper and cayenne to taste, and rub the dry coral through a fine-haired sieve, putting enough into the soup having it a bright pink color. Place the grease fat and lobster dice in a soup tureen, strain the boiling soup over them, and serve at once.

Chicken Cream Soup

2008-09-26T08:26:00.001-07:00

An old chicken for soup is much the best. Cut it up into quarters, put it into a soup kettle with half a pound of corned ham, and an onion; add four quarts of cold water. Bring slowly to a gentle boil, and keep this up until the liquid has diminished one-third, and the meat drops from the bones; then add half a cup of rice. Season with salt, pepper and a bunch of chopped parsley.

Cook slowly until the rice is tender, then the meat should be taken out. Now stir in two cups of rich milk thickened with a little flour. The chicken could be fried in a spoonful of butter and a gravy made, reserving some of the white part of the meat, chopping it and adding it to the soup.

This vintage recipe is from "The White House Cookbook", 1887.

Cream of Celery Soup

2008-08-25T19:55:00.000-07:00

Take of the coarser parts of celery as much as will make two heads, wash and cut in pieces, put in a saucepan with half an onion cut in slices and cover with boiling water. Cook until tender and press through a sieve with the water in which it was boiled. Make a roux of butter and flour as in other cream soups, add the purée to it and as much boiling milk as will make it the proper consistency. Season with salt and pepper, and finish with a beaten egg yolk and two tablespoonfuls of cream, adding this after the soup has been removed from the fire.