Vintage Recipes - Soups

 

 

 

Dry Bean or Pea Soup

Cream of Tomato Soup

Cream of Pea Soup

 

Cream of Mushroom Soup

Quick Potato Soup

Meat and Vegetable Soup

 

Oyster Stew

Fish Chowder

 

 

 

 

 

 

Dry Bean or Pea Soup

 

2/3 cup dry beans or peas

1 12 quarts cold water

Ham bone

1 small onion, chopped

Few stalks celery and leaves

1 tablespoon flour

Salt and pepper to taste

 

Cover beans or peas with half the water.  Soak overnight in a cool place; or boil gently for 2 minutes and let stand 1 hour.

 

Add rest of water, ham bone, onion, and celery.  Simmer until beans or peas are tender.

 

Remove bone.  Put soup through a sieve or food press.  Cut any meat from bone into small pieces.  Add to soup.  Stir in flour mixed with a little cold water.  Cook soup until thickened and hot.  Season.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Cream of Tomato Soup

 

2 1/2 cups cooked or canned tomatoes (No. 2 can)

1/4 cup chopped onion

1/2 teaspoon sugar, if desired

2 cups thin white sauce

Salt and pepper

 

Cook tomatoes, onion, and sugar slowly 10 minutes.  Put through a sieve or food press.

 

Add tomato mixture slowly to warm white sauce, stirring constantly.  Season to taste with salt and pepper.

 

Heat the soup rapidly until just hot enough for serving.  Be careful not to overheat.

 

Serve at once.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Cream of Pea Soup

 

2 1/2 cups cooked or canned peas and liquid (No. 2 can)

Slice of onion

2 cups thin white sauce

Salt and pepper to taste

 

Cook peas, liquid, and onion slowly 10 minutes.

 

Put through a sieve or food press and stir into the white sauce.  Add salt and pepper.

 

Heat just to boiling.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Cream of Mushroom Soup

 

1/2 pound fresh mushrooms

2 to 3 tablespoons table fat

12 small onion, sliced

2 cups thin white sauce

Salt and pepper to taste

 

Wash and chop mushrooms and cook a few minutes in the fat.

 

Heat onion slices a few minutes in the white sauce, then remove.\

 

Add mushrooms and seasonings to the sauce.  Heat just to boiling.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Quick Potato Soup

 

1 1/2 cups cubed potatoes

1 tablespoon chopped onion

1tablespoon fat

3/4 cup boiling water

2 cups milk

34 teaspoon salt

Pepper

 

Cook potatoes, onion, and fat in the water until potatoes are tender.

 

Add milk, salt, and pepper.  Heat until almost boiling.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Meat and Vegetable Soup

 

Meaty soup bone, cracked (beef or veal)

2 quarts water

/2 cup chopped onion

1 cup chopped celery and leaves

1 cup cooked or canned tomatoes

1/2 cup diced carrots

1/2 cup diced turnips

1 cup diced potatoes

1 teaspoon salt

Pepper

 

Remove bone slivers and simmer bone in water until meat falls from it - about 3 hours.

 

Remove the bone, and add vegetables and salt.  Cook slowly until vegetables are tender but not mushy - about 40 minutes.

 

Season with pepper and more salt if needed.

 

Makes about 2 quarts and is equally good reheated.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Oyster Stew

 

1 pint oysters

3 tablespoons table fat

1 quart milk

1 teaspoon salt

Paprika

 

Look over the oysters and take out any bits of shell.  Melt the fat, add the oysters and their liquid, and cook until the edges of the oysters begin to curl - about 3 minutes.

 

Add milk and salt, and heat just to boiling.  Sprinkle each serving with paprika.

 

4 servings

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Fish Chowder

 

1 cup diced potatoes

1 cup boiling water

3 slices bacon, cut in small pieces

1 medium-sized onion, chopped

3/4 pound fish fillets, cubed

1 cup milk

Salt and pepper to taste

2 tablespoons chopped parsley

 

Cook potatoes in water in covered pan 10 to 15 minutes.

 

Meanwhile, fry the bacon until some of the fat has cooked out.  Add the onion and cook until onion is soft and bacon is lightly browned.

 

Add bacon, onion, fat, and fish to potatoes.  Cook slowly until fish and potatoes are done - about 10 minutes.

 

Add milk, salt, and pepper.  Heat just to boiling.  Sprinkle with parsley.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955