| Broadly speaking, soups are of three kinds - clear | | | | 4 leeks or 3 small onions |
| soups, thick soups, and purées. | | | | 4 sprigs parsley |
| A clear soup is made by boiling fruit or vegetables | | | | 4 sticks celery |
| (celery, for example) until all the nourishment is | | | | 1 tea-cup pearl barley |
| extracted, and then straining off the clear liquid. A | | | | 3 qts. water. |
| little sago or macaroni is generally added and | | | | (The celery may be omitted if desired, or, when |
| cooked in this. When carrots and turnips are used, | | | | in season, 1 tea-cup green peas may be |
| a few small pieces are cut into dice or fancy | | | | substituted.) |
| shapes, cooked separately, and added to the | | | | Scrub clean (but do not peel) the carrot and |
| strained soup. | | | | turnip. Wash celery, parsley, and barley. Shred all |
| Here are 2 examples of clear soup recipes: | | | | the vegetables finely; put in saucepan with the |
| Barley Broth Soup | | | | water. Bring to the boil and slowly simmer for 5 |
| 1 carrot | | | | hours. Add the chopped parsley and serve. |
| 1 turnip | | | | |