Almond Soup

Brown Soup

Chestnut Soup

Clear Game Soup

Clear Hare Soup

Clear Ox-Tail Soup

Cream of Barley Soup

Green Pea Soup

Italian Soup

Julliene Soup

Lobster Bisque

Lobster Soup

Mulligatawny Soup

Oyster Soup

Palestine Soup

Parsnip Soup

Potato Puree

Red Pottage

Soup à la Mer

Soup Americaine

Soup Royale

Soup Verte

Spring Vegetable Soup

Stock

Turtle Soup, with Dried Turtle

Vegetable Marrow Soup

Vermicelli Soup

Soup Americaine

• 350g Peas.
• 2 Onions.
• 500g Neck Mutton.
• Small bit Carrot and Turnip.
• 350g Tomatoes.
• ½ teaspoonful Sugar.
• Salt and Pepper.
• 2½ litres Water
• Leaf of Celery.

Soak the peas, which may be either dried, fresh, or split; put them in a saucepan with the water and the mutton. Let it boil, then add the onions chopped, the carrot, turnip, and celery. Cut up in small pieces, add the sugar. Let all boil two hours; then add the tomatoes, cut up in small pieces also, and boil gently half an hour longer. Remove the meat, and pass the soup through a fine sieve. Return to the saucepan ; add the pepper and salt, and a teacupful of small squares of fried bread, and serve. This soup is good Maigre, in which case substitute 45g fresh butter for the meat.