Cooking For 1968 Soup Without Stock

Press, Volume CVIII, Issue 31678, 14 May 1968, Page 2

Cooking For 1968 Soup Without Stock

(By

CELIA TIMMS)

Some vegetable soups can be made without stock, but milk or cream is usually added in place of stock. Here is a method of making a very good potato soup. For six persons you will need: 8 medium onions 4 tablespoons butter 8 medium tomatoes 2 teaspoons sugar Parsley or, preferably, chervil Salt and pepper 8 medium potatoes 3 cups milk 3 cups boiling water 1 cup thin cream or evaporated milk.

Method: Peel and slice onions thinly. Saute slowly in butter until pale golden brown. This should take half an hour and the lid should be kept on the pan during cooking. Add the tomatoes, sliced but not peeled, a little parsley or chervil, sugar and salt and pepper. Simmer for 20 minutes. Add chopped potatoes and the milk and boiling water. Simmer for one hour. Put through fine sieve and taste for seasoning. Reheat to boiling point and add cream just before serving.