Cook With Elizabeth Make A Different Soup

Press, Volume CIII, Issue 30534, 1 September 1964, Page 2

Cook With Elizabeth Make A Different Soup

A bowl of good and interesting soup to begin a meal and you are away to a flying start. The accomplished cook and homemaker needs no recipe here, for their soups are the inspiration of the moment and they consider it an easy task, a mere matter of instinct not the text book. At the other end of the ladder are the people who can only make soup with a tin opener. In between there is a wide field for trial and experiment. Try making kumera soup, or leek and potato; try using cream of carrot or rice and onions, the recipes for which are given here. RICE AND ONION Ingredients: 2 oz butter 3 onions 3 pints stock Salt and black pepper 3 tablespoons rice. Method: Melt butter and in it fry the chopped onions until golden. Add stock and seasonings and rice and simmer gently for at least half an hour. CREAM OF CARROT Ingredients: 3 large carrots 3 large onions 3 pints Water or stock 2 oz butter 2 oz flour Salt and pepper 1 cup milk. Method: Cook carrots and onions in the stock or water until tender. Strain, rub the vegetables through a sieve

and return to the liquid. Blend butter and flour and stir Into the soup, stirring until smooth and boiling. Stir in milk and seasonings to taste.