CREAMED SOUP

Chronicle (Levin), 17 June 1946, Page 8

CREAMED SOUP

0 TtASY TO MAKE — DELICIOTJS TO DRINK fOoiitnlhit.'.l l.y llio 8a rnli Anno Rlmilr-f I'vllowslii]) in Houto Hc'TOinTO.) Now timi wi' ari' (lcfinit cly iato tho v.inlor uioutlis wo luok for sonTOthiiig hui ua um- nti*nn>. 'roniiioil sonps nuulo v. i 1 1 1 \ i-i>,cla!>li-s as a busis nro idoal as t 1m- iii.-iiu lish I'ui lun-lmon or toa. A »'oii|) loado t'roin oue oi tho logunios, lliat i;j, i>-as. Inaiis or lonlils, can bo irsi'd a> a moa! substilulo. In oftior v.ords", sonp rau lio aiado lo lulfll anv diN-ircd ] » 1 1 !• j m i :- « » in tho plniining oi a inoal. A 1 Ti I ii whilo sanco is noeossnry for Iho fuiiii'la I hui, and 1o tliis may bo ad-h'd a lillto driod ltiilk powdor lo iui roa- c ihe food valno, if so dosirod. II' iiiilk ah.no i nsixl tho vegotablos sopn i at o j'rum 1 1m* milk. Thin Wliite Sauce (All nTOasmvinonts lovol.) Molt 1 taidospoon of ImMor ia a pauoopai). Add 1 tablospoon of flour and :*tii- unlil il Imbblos. Itomove from tho lioat and add 1 ea]) of milk vory grailuallv. Season and oontinuo cookinu u 11 1 1 1 Iho sanco Ihii-kona. Hnme of tho milk may Iw subslitutoil hy vegetaldo stook. G-eneral Directions for Sonps witliout Stcck (1) Hui iho vegetables finel.v (oarrots may tio grutod) and cook until very poi't. Fon-o thom lli rough a strainer, aml add ihe walor in which they wero eooked. (2) Make a tliin wliilo sanco and add tho pnroc lo'llio sanco, using aliout half as iiuicli vogotalilo |iuroo as thin wliite sanco. Oue eup of wliilo sauce and half cii]> of puroo (conlaining ])ulp and vo.getable waterj makos (wo servings. (;;) Itohoal and season. (4) Taslc Ihe sonp. Tliis is very ini])ortant as a carolessly soasoned sonp, or oue with no seasoning at all, can be very unappetising. (5) Hervo verv hot. Doponding on tlie e.olour and flaVour of tho soup, chopjied parsley or grated elieese may be placed in the eentre of tlie plate. Soup can be made more

attractive by sorving willi crisp crackors, toasted brcad in slicks, or with croutons. Tho croiitons aro mado by ciitting slices of broad jin. thiek, thon cutting into cubos and dclicatoly ( browning in tho oreti. The, following c roa m sonps may bo mado in the abovo inanuor: — (a_) Creain of (omaio sonp: A lilllo soda may be added lo noulralise Ihe acid. (b) Croam of carrot : Onions may be eooked with Ihe carrol to give add.itional flavonr. (c) Cream of spina'*h: Cook Ihe spinach no longer than 10 mimsles wilh a litllc opinion. (dj Cream of onion: Crated clieesiC may be added as a garnish. (e) Cream of celery: Onion eooked j with the celery will improve tho i tlavour. ( f ) Cream of pnnipkin. (gj Cream of beolrool: To tliis add a little vinogar and sugar lo tasle. I (h ) yiixt.ure of regelables may be j used, c.g., carrots, onion, celery, ehop- i ped paisley. J I' potatoes are used thej sonp will be Ihicker and less tlonr sliouhl be used for the while sauce. | (i; Oyster soup: (irated onion, dicedj bacon, diced eelerv, ehopped pars' 'y,| and liie oyster liipiid is simmered witli a little wliite sauce for about 10 miiiules. Tliis is strained and the ehopped oysters are lieated in tlie sauce for no longer than oue lninute. Legume Soup (Peas, lieans or lentils.) Half eup of legumes, 2\ cujis of cold water, 1 eup of milk, l small onion, 1 tublespoon of lnitter, 1 tablespoon of flour, 'i teasjioori salt, \ bacon rasher (diced), pepper. Method: Wasli tlie legumes and," if boaits, soak overuiglit. It is not tiecessary to soak peas or lentils. Pour off the soaking water and add to the soaked legume li cups of water, hui add 2 b cups to jieas and lentils. Add bacon and onion. Sinuner till teuder and rub tlirougli a sieve. Alake. a thin wliite sauce with butter, floiir and milk (see aliove) and add Ihe legume puree to tliis. If necessary dilute with nddi tional milk, season and serve piping liot.