From:
The Thorough Good Cook
Soups: 42. More Vegetable Soups.
Under this
head, which in the
French kitchen comprehends a
variety of soups from green
vegetables, roots, and pulse, the
Scotch nettle-kale and pan-
kale might be included, and also the Welsh
leek porridge, when made without
meat. These mild, healthful, and even elegant soups are not necessarily "meagre;" the main object of the cook is to have them invariably of a fine, clear,
pale green colour, which is obtained by the expressed
juice of
spinach,
parsley,
green onions, or peashell-
liquor, using the colouring ingredient most suitable to the nature of the soup. Vegetable soups require a
reasonable amount of
pepper (" for the stomach's sake "), and, as I have said, are generally improved by a
spice of cayenne. They will not keep for very long. If the vegetables are
bitter, a morsel of
sugar will help to
correct that flavor.