Cut the vegetables into small pieces and
add to the stock with the spices and herbs. Cook for 1 hour, adding salt
and pepper to suit taste. Strain and cool. Remove the fat and clear
according to directions previously given.
44. Tomato Bouillon.--It is possible to make a clear tomato soup without
meat stock, but the recipe here given, which is made with meat stock,
has the advantage of possessing a better flavor. The tomato in this
bouillon lends an agreeable color and flavor and affords a change from
the usual clear soup. Cooked rice, macaroni, spaghetti, or vermicelli
may be added to tomato bouillon to provide an additional quantity of
nutrition and vary the plain soup.
TOMATO BOUILLON
(Sufficient to Serve Eight)
1 qt, meat stock
1 tsp. salt
1 Tb. sugar
1/4 tsp. pepper
1 can tomatoes
Heat the stock, and to it add the salt, sugar, and pepper. Rub the
tomatoes through a fine sieve, and add them to the stock. Cook together
for a few minutes and serve.
HEAVY THICK SOUPS
45. Julienne Soup.--A very good way in which to utilize any small
quantities of vegetables that may be in supply but are not sufficient to
serve alone is to use them in julienne soup. For soup of this kind,
vegetables are often cut into fancy shapes, but this is a more or less
wasteful practice and should not be followed, as tiny strips or dice cut
finely and carefully are quite as agreeable.
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