No. 30 Vermicelli Soup
6 carrots.
6 turnips.
1 head of celery.
6 onions.
1 handful of parsley.
½ pint tomato juice.
3 quarts of water.
3 teaspoons of peppercorns.
2 ounces butter.
1 ounce of salt.
3 ounces vermicelli.
White of 1 egg.
Clean and slice the vegetables, dissolve the butter in a large saucepan, place in it the vegetables, including the parsley, add water and salt and peppercorns, and boil for one and a half hours, removing the scum as it rises. Strain; return the soup to the saucepan, which should first be rinsed, allow it to simmer, pour in the white of egg, re-strain through a very fine sieve (or a piece of muslin placed in an ordinary sieve will answer the purpose). Return again to the saucepan, which must be thoroughly clean, add the vermicelli, and simmer for half an hour. Add the tomato juice just before serving.