Menu Mondays | Something from Nothing: Thrifty Foods from the 1930s
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
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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