Soup Recipes - Old-fashioned recipes to warm you up on a chilly afternoon.







  • Soup will be as good the second day as the first if heated to the boiling point. It should never be left in the pot, but should be turned into a dish, and set aside to get cold.
  • Before heating a second time, remove all the fat from the top.
  • Thickened soups require nearly double the seasoning used for thin soups or broth.
  • Coloring is used in some brown soups, the chief of which is brown burnt sugar.
  • Pounded spinach leaves give a fine green color to soup. Parsley, or the green leaves of celery put in soup, will serve instead of spinach.
  • To color soup red, skin six red tomatoes, squeeze out the seeds, and put them into the soup with the other vegetables — or take the juice only, as directed for spinach.
  • For white soups, which are of veal, lamb or chicken, none but white vegetables are used; rice, pearl barley, vermicelli, or macaroni, for thickening.
  • Grated carrot gives a fine amber color to soup; it must be put in as soon as the soup is free from scum.



·         Half pint green peas

·         two shredded lettuces

·         one onion

·         a small bunch of parsley

·         two ounces butter

·         the yolks of three eggs

·         one pint of water

·         one and a half quarts of soup stock


Put in a stew pan the lettuce, onion, parsley and butter, with one pint of water, and let them simmer till tender. Season with salt and pepper. When done, strain off the vegetables, and put two-thirds of the liquid with the stock. Beat up the yolks of the eggs with the other third, toss it over the fire, and at the moment of serving add this with the vegetables to the strained-off soup.


·         one quart of milk

·         six large onions

·         yolks of four eggs

·         three tablespoonfuls of butter

·         a large one of flour

·         one cup full of cream

·         salt, pepper


Put the butter in a frying pan. Cut the onions into thin slices and drop in the butter. Stir until they begin to cook; then cover tight and set back where they will simmer, but not burn, for half an hour. Now put the milk on to boil, and then add the dry flour to the onions and stir constantly for three minutes over the fire; then turn the mixture into the milk and cook fifteen minutes. Rub the soup through a strainer, return to the fire, season with salt and pepper. Beat the yolks of the eggs well, add the cream to them and stir into the soup. Cook three minutes, stirring constantly. If you have no cream, use milk, in which case add a tablespoonful of butter at the same time. Pour over fried croutons in a soup tureen.




·         two ox-tails

·         two slices of ham

·         one ounce of butter

·         two carrots

·         two turnips

·         three onions

·         one leek

·         one head of celery

·         one bunch of savory herbs

·         pepper

·         a tablespoonful of salt

·         two tablespoonfuls of catsup

·         one-half glass of port wine

·         three quarts of water


Cut up the tails, separating them at the joints; wash them, and put them in a stew pan with the butter. Cut the vegetables in slices and add them with the herbs. Put in one-half pint of water, and stir it over a quick fire till the juices are drawn. Fill up the stew pan with water, and, when boiling, add the salt. Skim well, and simmer very gently for four hours, or until the tails are tender. Take them out, skim and strain the soup, thicken with flour, and flavor with the catsup and port wine. Put back the tails, simmer for five minutes and serve.




Place in a kettle four pounds of beef. Pour over it one gallon of cold water. Let the meat and water boil slowly for three hours, or until the liquid is reduced to about one-half. Remove the meat and put into the broth a quart of tomatoes, and one chopped onion; salt and pepper to taste. A teaspoonful of flour should be dissolved and stirred in, then allowed to boil half an hour longer. Strain and serve hot. Canned tomatoes in place of fresh ones may be used.



Cut the corn from the cob, and boil the cobs in water for at least an hour, then add the grains, and boil until they are thoroughly done; put one dozen ears of corn to a gallon of water, which will be reduced to three quarts by the time the soup is done; then pour on a pint of new milk, two well-beaten eggs, salt and pepper to your taste; continue the boiling a while longer, and stir in, to season and thicken it a little, a tablespoonful of good butter rubbed up with two tablespoonfuls of flour.