COOKING FOR 1968 Soup For Fireside Tea

Press, Volume CVIII, Issue 31676, 11 May 1968, Page 2

COOKING FOR 1968 Soup For Fireside Tea

by

CELIA TIMMS)

Fireside teas have become a family way of life during the winter, since the coming of television. What could be better than a bowl of sustaining soup on a tray? Here is one that is regarded as a meal in itself in Europe. I have substituted some of the ingredients for those available locally and called it Haricot Soup.

For four generous servings you will need:— 11b haricot beans 4oz butter

2 onions 2 cloves garlic 6 pints good stock lib boiling baeon of pickled pork 2 large tomatoes 8 chippolata sausages

Method: Soak beans overnight. Melt butter in large, hetvy-based saucepan and add chopped onions and crushed garlic; fry these until soft. Add drained beans together with the stock, the bacon or pickled pork (in one piece).

peeled and chopped tomatoes. Cook slowly for about 2} to 3 hours or until bacon is tender. Add the sausages and cook further 20 minutes, taste for seasoning. Remove meat and sausages and cut into manageable cubes and serve these in the bowl of soup.