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A Good Corn And Tomato Soup

6 ears of tender, sweet corn
3 tablespoons butter
2 teaspoons grated onion
4 large tomatoes
¼ teaspoon celery salt

1- ½ teaspoons sugar
pinch of salt and pepper
1- ¼ cup of sweet milk
½ cup of evaporated milk

Grate the ears of corn on a coarse grater to get a creamy puree. Heat the butter in a pan, add the onion, stir, and add the corn. Set aside. Wash the tomatoes. Remove the core. Cut them fine and put in another pan. Put over heat and boil until soft (3- 4 min). Rub the tomatoes through a sieve or a food mill. Add to corn mixture, with celery salt, sugar, salt and pepper, and boil gently until the corn has a cooked taste – about 10 min. Heat the milk and evaporated milk until they are hot, but not scalded. Stir the corn- tomato mixture into the milk. Serve hot. Serves 4-6.

Turnips and Carrots

3 cups each of raw, diced
carrots and white turnips
2 tablespoons minced parsley
4 tablespoons melted butter
salt and pepper to taste

Cook carrots and turnips together in boiling, salted water for 20 min or until tender. Drain. Add parsley to melted butter, and pour over drained carrots and turnips. Salt and pepper to taste. Toss lightly. Serves 4- 6.

Egg Drop Soup

3 quarts water
9 chicken bouillon cubes
1/3 cup Kikkoman Soy Sauce
6 eggs, well beaten
1 ½ cups finely chopped green onion and tops

Bring water to boil in large saucepan; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to boil. Remove from heat, add eggs all at once, and string rapidly in 1 direction with spoon. [Eggs will separate to form fine threads] Stir in green onions. Serve immediately.

Makes about 12 cups.