Soups from The Vicomte in the Kitchen

"Soup is the time-honoured dish of the peasants, traditional in every part of the world, made of all the good things the earth produces.

France has the pot-au feu, and more particularly the Bouillabaisse in Provence, and the Garbure in the Basque country. England has the turtle and oxtail. soups, Scotland the Scotch Broth, Italy the Minestrone, Spain the Puchero, Holland the Erwtensoep, Russia the Borshtch, America the Clam-chowder, and everywhere the Rossolnick, the most expensive soup in the world.

Soups are nourishing, healthy, and easily digestible. They have become “civilized”, and no longer constitute a whole meal but from a very pleasant and appetite-giving prelude to a good dinner."

And for the soup recipes . . .

MINESTRONE

Melt two tablespoonfuls of butter in a saucepan, add some chopped lardons and one chopped onion. When the latter is golden (not brown) add one potato, one small cabbage (or, preferably, the leaves of a cauliflower), one leek, one carrot, one turnip, all cut into small pieces, then two sliced tomatoes, one cupful of green peas, and some chopped parsley. Cover with some good stock, season with salt and pepper, bring to the boil and simmer till the vegetables are half cooked. Then add any form of macaroni or rice, in not too great a quantity, however, else the soup will be too thick.

Pour in one glass of white wine and finish cooking, stirring frequently. Sprinkle some chopped parsley and serve with grated cheese.

SOUP PÉRIGORD

This is a very simple and quick way of making a delicious soup.

Take two cloves of garlic, a few leaves of sorrel and one thick slice of truffle cut in small pieces. Put these in a saucepan with one dessertspoonful of butter. Place on a good fire for five minutes, then add a dessertspoonful of flour, and teaspoonful of salt, stirring lightly. Pour in some water, and let it boil for ten minutes. Add the yolks of two eggs, stir and pour over pieces of toast.