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.

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