Maigre Soup (1922)

Maigre Soup
1 large onion
2 tbs butter
1 cup chopped cabbage or Brussels sprouts or green lettuce leaves
1 leek
1 large carrot
1 stalk celery
½ sweet pepper
4 cups broth
1 cup sifted tomato
Salt and pepper to taste
½ tsp dried thyme, mixed herbs, or mushroom powder
¼ tsp paprika
Grate one large onion and let this cook in two tablespoonfuls of butter until well browned. Boil in a separate kettle in three pints of water one cupful of chopped cabbage or Brussels sprouts, or green lettuce leaves, together with one leek, one large carrot, one stalk of celery, and one half of one sweet pepper, all finely chopped. These should all cook slowly for an hour; then add the browned onion with one cupful of sifted tomato, two teaspoonfuls of salt, one half teaspoonful of pepper, one half teaspoonful of dried thyme or mixed herbs or mushroom powder, and one fourth teaspoonful of paprika. Let the whole simmer for fifteen minutes, then strain, return liquid to kettle, and thicken with three tablespoonfuls of flour rubbed with three tablespoonfuls of butter. Six to eight servings.
Accompaniments: Bread sticks, croutons, zwieback, or cheese crackers.
Garnishes: Sliced hard-cooked eggs; a liberal dusting of Parmesan or any other hard, grated cheese; egg and cheese balls; miniature fish balls; or other nutritious garnish.
Did we eat it? Yes
Would I make it again? Yes
Notes: This was very good. You could add rice, meat, or a side of bread to make it substantial enough for a great lunch. I used broth instead of water and much less salt than the recipe called for. I did not cook the vegetables separately and strain. I sauteed the onion, pepper, and celery till soft then added the rest of the ingredients, brought the soup to a boil and simmered until carrots were soft. I did not thicken with flour and butter instead I used less broth - about 4 cups.

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