Pea

Vegetable stock with tahini, cayenne, tumeric, and garlic. Four servings.

Vegetable stock with potatoes, celery, and fennel bulb.

Combines milk, beef bouillon, sugar, egg yolks, lettuce, and heavy cream. Serving eight.

Made with bread, butter, garlic, leeks, carrots, and onion. By Martha Rose Shulman.