Substantial Soups

A BIG KETTLE OF SOUP bubbling on the kitchen range—this is a familiar winter farm scene. Country soups are substantial enough to serve as the main dish in supper and luncheon menus, and sometimes for dinner.

While soups enjoy greatest prestige in cold weather, frosty versions are gaining favor for hot, humid days. Take Cucumber Cool Soup—tastes and looks cool, yet it satisfies. Frosty Spanish Vegetable Soup, which doubles for salad, is becoming popular on this side of the Atlantic.

The custom in country homes is to make soups, such as our Split Pea/Vegetable and Minestrone, in large quantity, serve part of it and then freeze the surplus. This is an application of a farm kitchen rule: Cook once for twice whenever possible.