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The Belgian Cookbook by Various
page 12 of 155 (07%)
This celebrated soup is honored by the name of the glorious defender of
Namur.

[_Gabrielle Janssens._]



TOMATO SOUP

Boil together six medium potatoes, a celery, two leeks, two carrots, and
a pound of fresh tomatoes, with pepper, salt and a leaf of bay. Pass all
through the sieve. Fry two or three chopped onions in some butter and add
the soup to them. Boil up again for twenty minutes before serving. If you
have no fresh tomatoes, the tinned ones can be used, removing the skin,
at the same time that you add the fried onions.

[_Mme. van Praet._]



SOUP, CREAM OF ASPARAGUS

Boil some potatoes and pass them through the sieve, add the asparagus-
tops, with a pat of butter for each four tops; thin the soup with extract
of meat and water, and at the last moment stir in the raw yolks of two
eggs, and a little chopped parsley.

[_Mme. van Praet._]


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