Chilled Soup For Summer
What could be more tempting on a hot summer day, or easier to prepare than a first course of chilled soup? It is especially refreshing when served in a punch bowl surrounded by chipped ice and garnished with whipped cream flecked with chopped chives.
Any of the cream vegetable soups take to chilling. Use one cup of cold milk for each tin of soup.
Gradually add cold milk to soup. Mix thoroughly with spoon or beat with rotary beater. Let stand one hour in refrigerator to develop flavour. Pour into chilled serving bowl surrounded by chipped ice. Garnish with whipped cream and sprinkle with chopped chives.
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https://paperspast.natlib.govt.nz/newspapers/BPB19500113.2.33
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Bay of Plenty Beacon, Volume 14, Issue 85, 13 January 1950, Page 5
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110Chilled Soup For Summer Bay of Plenty Beacon, Volume 14, Issue 85, 13 January 1950, Page 5
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