RECIPES BY ELIZABETH

Press, Volume C, Issue 29711, 3 January 1962, Page 2

RECIPES BY ELIZABETH

Quick Cream Soup

A warm and delectable soup served before a cold buffet meal is the most warmly welcoming gesture of all. Here is • delicious quick recipe for those who entertain with one hand and put the children to bed with the other. Quick Cream Soup is cream of tomato, full of diced vegetables, and tastes luxurious—as if you had spent all day brewing it up instead of whisking It together in a matter of minutes. Ingredients: 2oz butter 3oz flour % tin evaporated milk 2 cups water 1 packet frozen mixed vegetables 1 large tin tomato soup 2 tablespoons chopped parsley Salt and pepper Additional water Method: Add a little salt and 2 cups boiling water to the mixed vegetables and cook gently until tender. Melt butter and blend in flour over gentle heat. Stir in evaporated milk, then water from the vegetables and cook until thick and smooth and boiling. Stir in contents of one large tin tomato soup, and additional water to bring to desired thickness. Add chopped parsley and the mixed vegetables. At serving time, top with a small dot of whipped cream, and accompany with hot cheese straws or small hot bread rolls. Note: Bread rolls can be made with the frozen mix. Thaw just sufficiently to divide in halves, form into neat little bun shapes and place on buttered slide. Rise according to instructions or until doubled in size, then bake immediately in a hot oven.