Recipes > Soup > Spring and Summer Soup without Stock

Spring and Summer Soup without Stock


  • 1/4 of a pound of salt pork, or 3 large tablespoonfuls of butter
  • 3 large young onions
  • 1/2 a small head of cabbage
  • 3 potatoes
  • 1/2 a small carrot
  • 1/2 a small white turnip
  • 3 tablespoonfuls of flour
  • 2 quarts of water
  • 6 large slices of toasted bread
  • salt, pepper
  • 1 small parsnip


Cut the pork into thin slices; place these in the soup pot and let them fry out slowly.

Have the vegetables (except the potatoes), cut quite fine, and when the pork is cooked, put the vegetables into the pot with it. Cover tightly, and let cook very gently, on the back of the stove, one hour. Stir frequently to prevent burning.

Add the water, which should be boiling. Let simmer gently for one hour.

Add the potatoes, cut into slices, and the flour, which has been mixed with a little cold water. Season with salt and pepper, and simmer gently an hour longer.

Have the toasted bread in the tureen. Turn the soup on it and serve.

A pint of green peas, cooked in the soup the last half, is a great addition.

When the butter is used, let it melt in the soup pot before adding the vegetables.


Print recipe/article only


Miss Parloa's New Cook Book.

comments powered by Disqus