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W.P.A. Soup: A Recipe for Hard Times

4/29/2013

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Menu Mondays | Something from Nothing: Thrifty Foods from the 1930s
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To be able to make something from nothing is a handy skill to have and an essential ingredient for success in any endeavor.  Soups made from just water and root vegetables were commonplace during the 1930s.  This "upscale" version of a Great Depression soup attained its WPA moniker because employment with the agency allowed for the addition of meat and eggs to recipe.  Enjoy!

Ingredients
6 quarts water
2 cups celery, chopped
2 cups onion, chopped
2 cups potatoes, chopped
2 cups salami or sausage, cut into 1-inch pieces
2 to 3 teaspoons butter
Salt and pepper
2 eggs, whipped

Directions
In a large pot, bring water to a boil. Add all ingredients except eggs and simmer one hour.
Gently blend in whipped eggs and continue boiling for one minute.  Let soup chill for 8 hours or overnight to enhance flavor. Heat and serve

courtesy of Rita Van Amber



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