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