Page:Meier - The Art of German Cooking and Baking.djvu/21

 cold water. They must boil for 10 minutes. This water is again poured off and the bouillon added; in this the lentils are boiled until soft which requires 2½ to 3 hours. When the lentils are done, the butter is heated and the flour stirred into it; this is then poured into the soup. Ten minutes before serving put the Wieners into the soup, let come to a boil and then merely steep. The Wieners are served with the soup.

Remarks: Put very little salt into the soup, because the Wieners are already seasoned.


 * 3 small carrots

2 small kohlrabis

¼ head of celery

¼ head of cauliflower

30 pods of shelled peas

6 asparagus stalks

2 potatoes if you like

½ tbsp. of butter

1 tbsp. of flour

3 qts. bouillon

Preparation: The butter is heated and flour put into it to stew, then the bouillon is added ; all vegetables and potatoes cut into small* pieces, and put into the boiling bouillon and cooked for one hour until soft. If you cannot get all of these vegetables you may put less of it into the soup. Instead you may put small meat dumplings of veal or chicken into it. These dumplings are prepared as in recipe No. 10.


 * 2 lbs. of asparagus

3 qts. of bouillon

1 tbsp. of butter

2½ tbsps. of flour

Preparation: The butter is heated and the flour stewed in it, then the bouillon is added and let come to a boil. The asparagus is peeled, cut into small pieces, 1½ inches long, and boiled in the bouillon for ¾ of an hour.

If the asparagus is tender it will be done after ½ hour cooking.


 * 1 head of cauliflower

3 qts. bouillon

1 tbsp. of butter

2½ tbsps. of flour

Preparation: The preparation of this soup is the same as No. 38. The cauliflower is broken into small roses and boiled in the prepared bouillon about 20 minutes.