Soup-Soup and Broth Recipes

Enjoy These Easy Soup Recipes, written down 140 years ago…

ARTICHOKE SOUP.--Take Jerusalem artichokes according to the quantity
of soup required to be made, cut them in slices, with a quarter of
a pound of butter, two or three onions and turnips, sliced into a
Stew pan, and stew over a very slow fire till done enough, and thin it
with good veal stock.

Just before you serve, at the last boil, add a quarter of a pint of good cream.

This is an excellent soup. Season to taste with a little salt and cayenne.

As it is necessary to vary soups, we shall give you a few to choose from
according to season and taste. All brown soups must be clear and thin,
with the exception of mock turtle, which must be thickened with flour first
browned with butter in a stew pan. If the flour is added without previous browning,
it preserves a raw taste that by no means improves the flavor.

ASPARAGUS SOUP.--Three or four pounds of veal cut fine, a little salt pork, two or three bunches of asparagus and three quarts of water.

Boil one-half of the asparagus with the meat, leaving the rest in
water until about twenty minutes before serving; then add the rest of the asparagus and boil just before serving; add one pint of milk; thicken with a little flour, and season. The soup should boil about three hours before adding the last half of the asparagus.

BEEF BROTH.--Put two pounds of lean beef, one pound of veal,
one pound of mutton, sweet herbs, and ten peppercorns, into a
nice tin saucepan, with five quarts of water; simmer to three quarts,
and clear from the fat when cold. Add one onion, if approved.

Soup and broth made of different meats are more supporting, as well as
better flavored.

To remove the fat, take it off, when cold, as clean as possible; and
if there be still any remaining, lay a bit of clean blotting or
cap paper on the broth when in the basin, and it will take up every
particle.

BEEF SOUP.--Cut all the lean off the shank, and with a little beef
suet in the bottom of the kettle, fry it to a nice brown; put in the
bones and cover with water; cover the kettle closely; let it cook
slowly until the meat drops from the bones; strain through a colander
and leave it in the dish during the night, which is the only way to
get off all the fat.

The day it is wanted for the table, fry as brown as possible a carrot,
an onion, and a very small turnip sliced thin.

Just before taking up, put in half a tablespoonful of sugar, a
blade of mace, six cloves, a dozen kernels of allspice, a small
tablespoonful of celery seed. With the vegetables this must cook
slowly in the soup an hour; then strain again for the table. If you
use vermicelli or pearl barley, soak in water.

DR. LIEBIG'S BEEF TEA.--When one pound of lean beef, free from fat,
and separated from the bones, in a finely-chopped state in which it is
used for mince-meat, or beef-sausages, is uniformly mixed with its
own weight of cold water, slowly heated till boiling, and the liquid,
after boiling briskly for a minute or two, is strained through the
towel from the coagulated albumen and the fiber, now become hard and
horny, we obtain an equal weight of the most aromatic soup, of such
strength as cannot be obtained even by boiling for hours from a piece
of flesh.

When mixed with salt and the other additions by which soup is usually seasoned, and tinged somewhat darker by means of roasted onions, or burnt bread, it forms the very best soup which can, in any way, be prepared from one pound of flesh.

BROWN GRAVY SOUP.--Shred a small plate of onions, put some dripping into a frying-pan and fry the onions till they are of a dark brown; then, having about three pounds of beef cut up in dice, without fat or bone, brown that in a frying-pan. Now get a sauce-pan to contain about a gallon, and put in the onions and meat, with a carrot and a turnip cut small, and a little celery, if you have it; if not, add two seeds of celery; put three quarts, or three and a half quarts of water to this, and stir all together with a little pepper and salt; simmer very slowly, and skim off what rises; in three or four hours the soup will
be clear.

When served, add a little vermicelli, which should have previously been
boiled in water; the liquid should be carefully poured off through a sieve.
A large quantity may be made in the same proportions. Of course, the meat
and onions must be stirred whilst frying, and constantly turned; they should
be of a fine brown, not black, and celery-seed will give a flavor, it is so strong.

CARROT SOUP.--Put some beef bones, with four quarts of the liquor in
which a leg of mutton or beef has been boiled, two large onions, a
turnip, pepper and salt into a sauce-pan, and stew for three hours. Have
ready six large carrots, scraped and cut thin, strain the soup on them,
and stew them till soft enough to pulp through a hair sieve or coarse
cloth, then boil the pulp with the soup, which is to be as thick as
pea-soup.

Use two wooden spoons to rub the carrots through. Make the soup the day
before it is to be used. Add cayenne. Pulp only the red part of the carrot, and
not the yellow.

CLAM SOUP.--Cut salt pork in very small squares and fry light brown; add one large or two small onions cut very fine, and cook about ten minutes; add two quarts water and one quart of raw potatoes, sliced; let it boil; then add one quart of clams. Mix one tablespoonful of flour with water, put it with one pint of milk, and pour into the soup, and let it boil about five minutes. Butter, pepper, salt.

Worcestershire sauce to taste.

CROUTONS.--These are simply pieces of bread fried brown and crisp, to be used in soups.

GAME SOUPS.--Cut in pieces a partridge, pheasant, or rabbit; add
slices of veal, ham, onions, carrots, etc. Add a little water, heat a
little on slow fire, as gravy is done; then add some good broth, boil
the meat gently till it is done. Strain, and stew in the liquor what
herbs you please.

GAME SOUP.--In the season for game, it is easy to have good game soup
at very little expense, and very nice. Take the meat from off the
bones of any cold game left, pound it in a mortar and break up the
bones, and pour on them a quart of any good broth, and boil for an
hour and a half. Boil and mash six turnips, and mix with the pounded
meat, and then pass them through a sieve. Strain the broth, and stir
in the mixture of meat and turnips which has been strained through the
sieve; keep the soup-pot near the fire, but do not let it boil. When
ready to dish the soup for table, beat the yolks of five eggs very
lightly, and mix with them half a pint of good cream. Set the soup on
to boil, and, as it boils, stir in the beaten eggs and cream, but be
careful that it does not boil after they are stirred in, as the egg
will curdle. Serve hot.

JULIENNE SOUP.--Put a piece of butter the size of an egg into the
soup-kettle; stir until melted. Cut three young onions small; fry
them a nice brown; add three quarts of good clear beef-stock, a little
mace, pepper and salt; let it boil an hour; add three young carrots
and three turnips cut small, a stalk of celery cut fine, a pint of
French beans, a pint of green peas; let this boil two hours; if not
a bright, clear color, add a spoonful of soy. This is a nice summer
soup.

LOBSTER SOUP.--One large lobster or two small ones; pick all the meat
from the shell and chop fine; scald one quart of milk and one pint
of water, then add the lobster, one pound of butter, a teaspoonful of
flour, and salt and red pepper to taste. Boil ten minutes and serve
hot.

MOCK TURTLE SOUP.--One soup-bone, one quart of turtle beans, one large spoonful of powdered cloves, salt and pepper. Soak the beans over
night, put them on with the soup-bone in nearly six quarts of water,
and cook five or six hours. When half done, add the cloves, salt and
pepper; when done, strain through a colander, pressing the pulp of the
beans through to make the soup the desired thickness, and serve with
a few slices of hard-boiled egg and lemon sliced very thin. The turtle
beans are black and can only be obtained from large grocers.

OYSTER SOUP.--Take one quart of water, one teacup of butter, one pint
of milk, two teaspoons of salt, four crackers rolled fine, and one
teaspoon of pepper; bring to full boiling heat as soon as possible,
then add one quart of oysters; let the whole come to boiling heat
quickly and remove from the fire.

OYSTER SOUP.--Pour one quart of boiling water into a skillet; then one
quart of good rich milk; stir in one teacup of rolled cracker crumbs;
season with pepper and salt to taste. When all come to boil, add one
quart of good fresh oysters; stir well, so as to keep from scorching;
then add a piece of good sweet butter about the size of an egg; let it
boil up once, then remove from the fire immediately; dish up and send
to table.

OX TAIL SOUP.--Take two ox tails and two whole onions, two carrots, a
small turnip, two tablespoonfuls of flour, and a little white pepper;
add a gallon of water, let all boil for two hours; then take out the
tails and cut the meat into small pieces, return the bones to the pot
for a short time, boil for another hour, then strain the soup, and
rinse two spoonfuls of arrow-root to add to it with the meat cut from
the bones, and let all boil for a quarter of an hour.

SCOTCH BROTH.--Take one-half teacup barley, four quarts cold water;
bring this to the boil and skim; now put in a neck of mutton and boil
again for half an hour, skim well the sides of the pot also; have
ready two carrots, one large onion, a small head of cabbage, one
bunch parsley, one sprig of celery top; chop all these fine, add your
chopped vegetables, pepper and salt to taste. This soup takes two
hours to cook.

SOUP AND BOUILLE.--Stew a brisket of beef with some turnips, celery,
leeks and onions, all finely cut. Put the pieces of beef into the
pot first, then the roots, and half a pint of beef gravy, with a few
cloves. Simmer for an hour. Add more beef gravy, and boil gently for
half an hour.

ROYAL SOUP.--Take a knuckle of veal, slices of undressed
gammon of bacon, onions, mace, and a small quantity of water; simmer till very strong, and lower it with a good beef broth made the day before, and stewed till the meat is done to rags. Add cream, vermicelli, almonds and a roll.

VARIOUS SOUPS.--Good soups may be made from fried meats, where the fat and gravy are added to the boiled barley; and for that purpose, fat beef steaks, pork steaks, mutton chops, etc. should be preferred, as containing more of the nutritious principle. When nearly done frying, add a little water, which will produce a gravy to be added to the
barley broth; a little wheat flour should be dredged in also; a
quantity of onions, cut small, should also be fried with the fat,
which gives the soup a fine flavor, assisted by seasoning, etc.

Soups may be made from broiled meats. While the fat beef steak is
doing before the fire, or mutton chop, etc., save the drippings on
a dish, in which a little flour, oatmeal, with cut onions, etc., are
put.

GRAND CONSOMME SOUP.--Put into a pot two knuckles of veal, a piece
of a leg of beef, a fowl, or an old cock, a rabbit, or two old
partridges; add a ladleful of soup, and stir it well; when it comes
to a jelly, put in a sufficient quantity of stock, and see that it is
clear; let it boil, skimming and refreshing it with water; season it
as the above; you may add, if you like, a clove of garlic; let it then
boil slowly or simmer four or five hours; put it through a towel, and
use it for mixing in sauces or clear soups.

JULIENNE SOUP.--Take some carrots and turnips, and turn them
ribald-like; a few heads of celery, some leeks and onions, and cut
them in lozenges, boil them till they are cooked, then put them into
clear gravy soup. Brown thickening.

You may, in summer time, add green peas, asparagus tops, French beans,
some lettuce or sorrel.

SOUP AND SOUPS.--It is not at all necessary to keep a special fire for
five hours every day in order to have at dinner a first course of
soup. Nor need a good, savory, nutritious soup for a family of five
cost more than 10 cents. There is no use hurling any remarks about
"swill-pails." Every housekeeper who knows anything of her kitchen and
dining-room affairs, knows there are usually nice clean fragments of
roasts and broils left over, and that broth in which lamb, mutton,
beef, and fowls have been boiled is in existence, and that twice a week or so there is a bowl of drippings from roasted meats.

All these when simmered with rice, macaroni, or well-chosen vegetables,
And judiciously seasoned, make good soups, and can be had without a
special fire, and without sending to the butcher's for special meats.

We name a few of the soups we make, and beg leave to add that they
are pretty well received. We make them in small quantities, for nobody
with three additional courses before him wants to eat a quart of
soup, you know!

1.--One pint of good gravy, three cups boiling water, a slice of
turnip, and half an onion cut in small bits, two grated crackers.
Simmer half an hour.

2.--On ironing day cut off the narrow ends from two or three sirloin
steaks, chop them into morsels and put in a stew pan with a little
salt, a tablespoonful of rice and a pint of cold water, and simmer
slowly for three hours. Then add water enough to make a quart of soup,
a tablespoonful of tomato catsup, and a little browned flour mixed
with the yolk of an egg.

3.--Pare and slice very thin four good sized potatoes, pour over them
two cups of boiling water, and simmer gently until the potatoes are
dissolved. Add salt, a lump of nice butter, and a pint of sweet milk
with a dust of pepper. Let it boil up once, and serve. You wouldn't
think it, but it is real good, and children cry for it.

4.--One pint meat broth, one pint boiling water, slice in an onion,
or a parsnip, or half a turnip--or all three if liked--boil until the
vegetables are soft, add a little salt if needed, and a tablespoonful
of Halford sauce.

5.--Let green corn, in the time of green corn, be grated, and to a
pint of it put a pint of rich milk, a pint of water, a little butter,
salt and pepper. Boil gently for fifteen or twenty minutes.

SPLIT PEA SOUP.--Take beef bones or any cold meats, and two pounds of
corned pork; pour on them a gallon of hot water, and let them simmer
three hours, removing all the scum. Boil one quart of split peas two
hours, having been previously soaked, as they require much cooking:
strain off the meat and mash the peas into the soup; season with black
pepper, and let it simmer one hour; fry two or three slices of bread a
nice brown, cut into slices and put into the bottom of the tureen, and
on them pour the soup.

TOMATO SOUP.--Boil chicken or beef four hours; then strain; add to the
soup one can of tomatoes and boil one hour. This will make four quarts
of soup.

TOMATO SOUP WITHOUT MEAT.--One quart of tomatoes, one quart of water,
one quart of milk. Butter, salt and pepper to taste. Cook the tomatoes
thoroughly in the water, have the milk scalding (over water to prevent
scorching). When the tomatoes are done add a large teaspoonful of
salaratus, which will cause a violent effervescence. It is best to
set the vessel in a pan before adding it to prevent waste. When the
commotion has ceased add the milk and seasoning. When it is possible
it is best to use more milk than water, and cream instead of butter.
The soup is eaten with crackers and is by some preferred to oyster
soup. This recipe is very valuable for those who keep abstinence days.

TURKEY SOUP.--Take the turkey bones and cook for one hour in water
enough to cover them; then stir in a little dressing and a beaten egg.
Take from the fire, and when the water has ceased boiling add a little
butter with pepper and salt.

VEAL GRAVY.--Put in the stew pan bits of lard, then a few thin slices
of ham, a few bits of butter, then slices of fillet of veal, sliced
onions, carrots, parsnips, celery, a few cloves upon the meat, and two
spoonfuls of broth; set it on the fire till the veal throws out its
juices; then put it on a stronger fire till the meat catches to
the bottom of the pan, and is brought to a proper color; then add a
sufficient quantity of light broth, and simmer it upon a slow fire
till the meat is well done. A little thyme and mushrooms may be added.
Skim and sift it clear for use.

VEAL SOUP.--To a knuckle of veal of 6 pounds, put 7 or 9 quarts of
water; boil down one-half; skim it well. This is better to do the day
before you prepare the soup for the table. Thicken it by rubbing flour,
butter, and water together. Season with salt and mace. When done
add one pint new milk; let it just come to a boil; then pour into a soup
dish, lined with macaroni well cooked.

VEGETABLE SOUP.--Pare and slice five or six cucumbers; and add to these as many cos lettuces, a sprig or two of mint, two or three
onions, some pepper and salt, a pint and a half of young peas and a
little parsley. Put these, with half a pound of fresh butter, into
a saucepan, to stew in their own liquor, near a gentle fire, half an
hour, then pour two quarts of boiling water to the vegetables, and
stew them two hours; rub down a little flour into a teacupful of
water, boil it with the rest twenty minutes, and serve it.

VERMICELLI SOUP.--Boil tender 1/2 lb. of vermicelli in a quart of rich
gravy; take half of it out, and add to it more gravy; boil till
the vermicelli can be pulped through a sieve. To both put a pint of
boiling cream, a little salt, and 1/4 lb. of Parmesan cheese. Serve
with rasped bread. Add two or three eggs, if you like.

BROWN VERMICELLI SOUP.--Is made in the same manner, leaving out the
eggs and cream, and adding one quart of strong beef gravy.

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