SOUP FOR WINTER DAYS

Wairarapa Times-Age, 4 August 1941, Page 2

SOUP FOR WINTER DAYS

HERE IS A VARIETY OF RECIPES

Haricot Bean Soup.

Soak 4oz haricot beans overnight, then place them in a casserole dish with enough stock or water to cover. Cover with a tight-fitting lid and cook until tender. Turn into a saucepan with 11b sliced tomatoes, 2 minced onions, 3 or 4 stalks of chopped celery. Add more stock to more than cover vegetables and simmer until vegetables are tender. Rub through a sieve and keep hot. Melt 1 dessertspoon butter or margarine in a saucepan, add 1 dessertspoon flour, cook a little, add puree, and stir until it thickens, then add hot milk to the required thickness. Season with pepper, salt, a little grated nutmeg, and serve with fried croutons.

Mulligatawny Soup. Place 11 quarts stock (chicken for preference) in a saucepan with 1 cup chopped apple, 3 tablespoons chopped carrot, 1 cup minced onion, 2 cups water, and if liked 1 or 2 cloves and a bay-leaf or a tiny sprig of fresh thyme. Simmer for about 45 minutes, then rub through a sieve. In the meantime melt 2 tablespoons butter or bacon fat in a saucepan, add 2 tablespoons flour, 2 level teaspoons curry powder, cook a little, stirring all the time, then add stock and stir until boiling point. Simmer for another 10 minutes, then add the juice of a small lemon (about ;} cup). Serve with a little well-boiled rice. Onion Broth. Mince 6 large onions and fry them in 2oz butter or good margarine, for 5 or 6 minutes. Add 3 cups white stock and simmer for 45 minutes. Put through a sieve and keep hot. Melt 1 tablespoon margarine in a saucepan, add 2 tablespoons flour, cook a little, then add 2 cups hot milk and stir until mixture thickens. Simmer for 5 minutes, then add onion mixture. Beat 2 eggyolks well with :} cup milk, add to soup and season with salt and pepper, and if liked a little cayenne. Do not allow soup to boil after yolks are added, but turn into individual earthenware pots. Sprinkle with a little grated cheese and place in hot oven or under griller to melt cheese. Serve at once.

Cream of Spinach, Cook 1 bunch spinach in the usual way and rub through a fine sieve. Melt 2 level tablespoons margarine in a saucepan, add 2 level tablespoons plain flour and cook a little, add 2 cups stock and bring to boil and then sim-.. mer for 5 minutes. Now add 2 cups hot milk and spinach, salt and pepper, and if liked a little grated nutmeg. A little cream may be added just before serving.

Cottage Broth. Remove fat from lib scrag end of mutton and cut meat into small dice. Cut the following into dice also: 1 carrot, 2 onions, 1 swede turnip. 2 sticks celery. 1 parsnip, and.l small potato. Melt 1 tablespoon good dripping in a saucepan, add meat and bones, and fry until brown, add 4oz well-washed rice and fry a few minutes longer. Add vegetables, salt and pepper, and 1 teaspoon sugar and fry for a few moreminutes. 7\.dd 5 pints stock or water and bring to boil slowly. Simmer for 2i- hours; remove bones and skim off fat, add 2 teaspoons finely-chopped parsley, and serve piping hot. Mutton Broth. >

Cut meat off bones from 11b scrag end of mutton, remove fat and cut meat into dice, then cut up bones. Put them into a large saucepan with 3 quarts water and 4oz well-washed barley. Bring to boil and simmer for 1 hour, skimming it well during the cooking. Now add 2 carrots, 2 sticks celery, 2 turnips, cut into dice. Simmer for 1 hour longer, then remove bones. Remove fat, add a little finely-chopped parsley, pepper and salt to taste. Serve piping hot. It is a good idea to cook 3 or 4 mutton shanks in the soup, and these can be served separately with onion, caper or parsley sauce.

Potato and Cheese Soup. Take lilb potatoes, 2oz grated cheese, 1 small onion, loz margarine, 1 quart vegetable stock, -A pint milk, 1 carrot, seasoning. Peel the vegetables and cut into small pieces. Fry the onion and carrot for a minute or two in the margarine, taking care not to let them colour. Add the potatoes, seasoning, and the stock. Bring to the boil and allow to simmer with a lid on until the vegetables are soft. Whisk up the soup until smooth or put through a wire sieve. Add the milk and, if necessary. some more stock or water. Heat up the soup —do not re-boil. Put into a hot tureen oi’ individual cups and sprinkle the grated cheese on top.