MAKING OF SOUPS 313 



the soup tureen, and adding butter. To thoroughly 

 explain the system of vegetable soups it is necessary 

 to give a few recipes. 



Potato soup called in France Potage Parmentier 

 is a favourite with all classes, and, if carefully made, 

 can be served at any dinner. A sufficient quantity 

 of Potatoes are put into a saucepan with water and 

 salt, and cut in halves or quarters, according to size. 

 When they are cooked they are passed through a 

 colander, with a pestle, and placed again upon the 

 fire with the water in which they have boiled. A 

 minute before serving a piece of butter the size of an 

 egg is added, likewise two large spoonfuls of cream, 

 some finely chopped chervil, and some fried squares 

 of bread. The latter are cut into little dice, fried in 

 butter, and put into the tureen before the soup is 

 poured into it. 



French pea-soup, or Potage Saint-Germain, is a 'puree 

 of dried or fresh Peas, with the water in which they 

 have boiled added to them, and seasoned with salt and 

 pepper. Into this soup pour a teaspoonful of tapioca 

 for each person, and a cupful of cream just before 

 serving. In summer, when Peas are plentiful, a certain 

 quantity of them are kept whole (not made into a. puree} 

 and added at the last moment to give the soup a more 

 tempting appearance. 



Tomatoes also make an excellent soup, and the 

 popular way of preparing the Potage-aux-tomates is to 

 take four or five of the ripe fruits and place them on a 

 saucepan with butter, salt, pepper, thyme, laurel-leaf, a 



