Mulligatawny soup

A 3-pound chicken, cut in pieces

2 ounces butter

½ cup chopped carrots

½ cup chopped green pepper

2 cooking apples, cored and chopped

1 dessertspoon flour

2 teaspoons curry powder

1 dessertspoon salt

3 pints chicken broth

2 whole cloves

Pinch mace

Few sprigs parsley, chopped

1 dessertspoon sugar

¼ teaspoon pepper

Codfish Chowder

4 pounds fresh cod

2-inch cube of salt pork

1 onion, sliced

6 cups thinly sliced potatoes

4 cups milk

1 dessertspoon salt

¼ teaspoon pepper, freshly ground

1 ½ ounces butter

8 common crackers, split in half

Bisque D`écrevisse (Crayfish Bisque)

6 ½ quarts live crayfish

1 dessertspoon vinegar

Leaves from 1 bunch celery

2 ounces butter

2 large onions

4 cloves garlic

1 cup fine dry bread crumbs

2 dessertspoons chopped parsley

1 dessertspoon lemon juice

Cayenne

Tabasco

Salt

2 eggs

¾ cup flour

2 carrots, chopped fine

1 parsnip, chopped fine

6 ripe tomatoes, skinned and chopped, or 1 can (1 pound, 3 ounces) solid-pack tomatoes

3 sprigs parsley

2 sprigs (¾ teaspoon dried) thyme

1 bay leaf

Hot steamed rice

2 sprigs (¼ teaspoon dried) basil 4 shallots, chopped fine

Crème Vichyssoise Glacé

In 1910, when the roof garden was opened at the Ritz-Carlton on 46th Street and Madison Avenue, chef Louis Diat celebrated by presenting Manhattan society with a new soup. It was one his mother had made - the traditional hot leek-and-potato peasant soup of France, cooled with rich, sweet milk. It was refined by le maître, named Vichyssoise after the fashionable French watering spot, Vichy, and was served for the first time to Charles Schwab, the steel magnate.

An onion soup call´d the king´s soup

This recipe is adapted from The Lady's Companion, a cookbook published in 1753, which was owned by Martha Washington.

Split- pea soup

1 ½ cups split peas

Ham bone

1 onion, stuck with 2 cloves

1 bay leaf

3 or 4 carrots

½ cup double cream

2 or 3 stalks of celery

Old- fashioned vegetable soup

1 ½ pound shin-bone of beef with meat

1 ½ pounds lean brisket, cubed

3 stalks celery

3 large carrots

2 medium onions

1 can (1 pound, 13 ounce size) tomatoes

½ teaspoon dried basil

½ teaspoon dried thyme

½ teaspoon dried thyme

½ cup chopped marjoram

½ cup chopped parsley

1 ½ dessertspoons salt

½ teaspoon pepper

½ pound broad beans

½ pound green peas, shelled

3 ears fresh sweetcorn

Meatball Soup

5 pints beef broth         

¼ cup olive oil 

1 small onion, chopped              

1 clove garlic, crushed 

1 can (8 ounces) tomato sauce

¾ pound beef, minced  

¾ pound lean pork, minced

1/3 cup uncooked rice

1 egg, beaten

1 ½ teaspoons salt

½ teaspoon chili pepper

½ cup chopped parsley

Pumpkin soup

We have pumpkins at morning, and pumpkins at noon, If it were not for pumpkins we should be undone.

From an anonymous poem, circa 1630

Black- Bean soup

2 cups dried black beans

Ham bone with meat, or ham hock

2 medium onions, chopped

2 carrots, chopped

3 stalks celery, chopped

4 to 5 sprigs parsley

3 whole cloves

Pinch mace or allspice

Pinch thyme

2 bay leaves

1 teaspoon dry mustard

1 dessertspoon Worcester sauce

½ cup sherry

2 eggs, hard-boiled

Lemon

Peanut soup

½ cup roasted peanuts

3 cups beef broth          

1 cup half-and-half (milk and cream)

½ teaspoon chili powder

½ teaspoon salt

Chicken corn soup

Chicken Corn Soup was a favourite in Lancaster County, Pennsylvania, where it was often served on picnics during the summer.

A 4-pound stewing chicken      

1 onion, chopped          

6 ½ pints water               

Salt       

Pepper

10 cars fresh sweet corn

2 hard-boiled eggs, chopped

Rivels:

1 cup flour

Pinch of salt

1 egg

Milk

½ cup chopped celery with lea ves

Corn Chowder

This chowder originated in Massachusetts, but it is also made in the South, with tomatoes added to the ingredients below.

3 slices salt pork, cubed

1 large onion, sliced

4 large potatoes, sliced

2 cups water

6 large soda crackers

1 cup milk

2 cups sweet corn (fresh, canned whole kernel, or frozen, thawed)

1 teaspoon salt

Dash of paprika

Philadelphia pepper pot

During the relentlessly harsh winter of 1777-78, morale was low at Valley Forge, and desertions frequent. According to legend, Washington ordered a good meal to cheer his troops one night - only to be told by his harried cook that there was nothing but tripe, some peppercorns, and useless scraps. Still, an order was an order and the cook improvised a soup which he called, ex post facto, Philadelphia (in honour of his home town) Pepper Pot. It is said that some Philadelphians still attribute the success of the Revolution to Philadelphia pepper pot soup.

3 pounds tripe

1 knuckle of veal with meat left on

2 pounds marrowbone, split

2 large onions, sliced

Soup bouquet: several sprigs parsley; 1 bay leaf; 2 sprigs thyme or ½ teaspoon dried thyme; 1 carrot, cut in chunks

½ teaspoon crushed red pepper

1 teaspoon whole allspice

6 whole cloves

4 potatoes, diced fine

2 teaspoons dried marjoram

2 dessertspoons chopped parsley

Salt

Pepper

Dumplings (recipe below)