Recipes

[[image:Untitled-2.jpg align="left" caption="LASOPY"]]

 * Lasopy**

In a 4-quart pot: 2 qts. WATER 2 Tbs. SALT, for 1 hour with cover on. 1 small TURNIP, peeled and cut in chunks 6 to 8 SCALLIONS, cut in large pieces 1 cup FRESH or FROZEN STRING BEANS 1 cup TOMATOES, cut in quarters 1/2 tsp. BLACK PEPPER.
 * Simmer:** 3 Ibs. VEAL BONES
 * Add:** 3 CARROTS, peeled and cut in three pieces
 * Simmer** for about 1 hour or until vegetables are tender.
 * Remove** the veal bones.
 * Put** the vegetables through a sieve or vegetable mill to make a puree.
 * Serve** thick and hot from a soup tureen into soup bowls with or without crackers.