Fruit Soup , Haricot Bean Soup & Lentil Soup
- Apples-1 lb.
- Water-1 qt.
- Sugar and flavouring
- Sago-1 tablespoon
Method:
- Wash the apples and cut into quarters, but do not peel or core.
- Place it into a pan with the water and sugar and flavouring to taste.
- When sweet, ripe apples can be obtained,people with natural tastes will prefer no addition of any kind.
- If u prefer u can add little cinnamon, cloves, or the yellow part of lemon rind.
- Stew until the apples are soft.
- Strain through a sieve, rubbing the apple pulp through, but leaving cores, etc.,
behind. - Wash the sago and add it to the strained soup and boil gently for 1 hour.
- Stir now and then, as the sago is apt to stick to the pan.
- Beans-2 Cups
- Water-2 qts
- Chopped parsley-3 tablespoons
- Tomatoes, nut or dairy butter size of walnut- ½ lb.
- Lemon juice-1 tablespoon .
Method:
- For this soup u have to use the small white or brown haricots.
- Soak the haricots overnight in 1 qt. of the water.
- In the morning add the rest of the water and boil until it become soft.
- Then rub through a sieve, but this is not essential.
- Add the chopped parsley and the lemon juice and the butter.
- Boil up and serve.
- You can add tomato pulp to flavour soup as substitute of parsley, just skin the tomatoes and stew to pulp(should not add water) before adding.
- Lentils-4 breakfast-cups
- Carrot-1
- Turnip-1
- Onions-2
- Water-4qts
- Celery-4 sticks
- Herb powder-2 teaspoons
- Lemon juice-1 tablespoon
- Butter-1 oz.
Method:
- You can use red or Egyptian lentils, or the green German lentils for this soup.
- If you use latter one, soak it in water overnight itself.
- Stew the lentils very gently in the water for 2 hours, taking off any scum that rises.
- Well wash the vegetables, slice them, and add to the soup.
- Again Stew it for 2 hours more.
- Then u may either rub through a sieve or not, as preferred.
- Add the lemon juice, herb powder and butter (nut or dairy) and serve it.
Labels: Cookery




