WELL FLAVOURED SOUP

Wairarapa Times-Age, 25 June 1938, Page 4

WELL FLAVOURED SOUP

APPETISING IN WINTER. DINNER TIME WARMTH. Nothing is so appetising in the depths of winter as a dish of wellflavoured soup. But make sure that it is well flavoured, and well served, for the correct garnish not only has decorative value but also serves to bring out the characteristic flavour of a soup. Artichoke Soup. Take IJlb Jersusalem artichokes. 2 pints white stock, loz butter, 1 pint milk, lemon juice, ijoz flour, pepper, salt. Scrub the artichokes and peel them thinly. Drop them at once into a basin of cold water to which a little lemon juice has been added. Pour the stock into a saucepan and bring it to the boil. Slice the artichokes thickly and add them to the stock and simmer gently till they are tender. Then rub them through a sieve. Melt the butter in a saucepan. Add the flour to it, and when they are well blended stir in the milk. Bring the sauce to the boil and boil gently for a few minutes. Add the sieved artichokes and stock. Make the soup hot and seasoning to taste. A dish of freshly-made croutons may be served with artichoke soup. M inistrone. '■ Take 4 pints stock (ham flavoured), 1 gill cream, 2oz cornflour, 2 eggyolks, seasoning. Remove all fat from the stock and strain. Heat the stock. Mix together the cream and egg-yolks. Blend the cornflour and stir into the stock. Flavour well and then slowly pour the stock over the beaten egg-yolks and cream. Return to the pan and heat gently. Do not boil. Serve very hot. Tomato Soup. Take 2 onions. 1 tin or 12 small tomatoes, 1 carrot, 1 tablespoonful sago, loz butter, 3 pints stock, some celery, J cupful cream or milk. Fry the onions in butter till they are brown, then lift them out on to a plate. Add the tomatoes to the butter and cook gently for a few minutes. Now add the onion, stock, and prepared vegetables, and cook gently for two hours. Remove from the heat and rub all through a hair sieve. Clean out the saucepan to remove all seeds, and return puree to the pan. Add the sago and boil till clear. Heat the milk in a separate saucepan, and before serving season and add hot milk. Kidney Soup. Take J ox kidney, loz butter, IJoz cornflour, 1 teaspoonful sugar, 3 pints stock, seasoning. Trim and wipe the kidney, and cut off the fat. Warm the sugar in’a pan and when nicely browned add the butter. Cut the kidney in little pieces and fry in the butter. Sprinkle over three-quarters of an ounce of cornflour and cook with the kidney. Add one and a half pints of stock and cook three hours. Blend the remainder of the cornflour and add. Pour in the other pint and a half of stock and bring to the boil. Season well and serve hot. Soup Accompaniments. Dice of toast or fried bread, toast Melba, or pulled bread, can be served with soup; also dumplings. Fried croutons of bread are generally served with vegetable purees, and toast cut into small dice for meat soups. Groutons. Cut slices of stale bread of about toast thickness. Cut them in fingers, then into dice. Put them into a frying basket and shake out all the loose crumbs, stand the basket in a deep pan of hot fat. and fry the bread until it is golden. Drain on paper and serve on a doily. Toast Melba. Cut some stale bread very- .thinly in neat shapes and toast both sides. It should be so thin that it curls in the toasting. Pulled Bread. Pull the crumbs of a new loaf into rough pieces and pul them into a hot oven to crisp and brown them. Some prefer to dip the pieces first in milk. Pulled bread is suitable for serving with broths and thin soups. Dumplings to Serve with Soup. Take IJoz margarine, J gill milk, 3oz flour. 1 egg. sail and pepper. Put the milk and margarine in a saucepan. Bring them to the boil, then stir in the flour and keep stirring quickly until mixture boils and thickens and leaves the sides of the pan. Draw pan aside, cool the mixture slightly, and beat in the egg. Season to taste, make into small round balls, and drop into boiling soup (such as broth or other thin soup), and boil for six minutes.