COOKING FOR 1968 Steaming Soups For Winter

Press, Volume CVIII, Issue 31728, 11 July 1968, Page 3

COOKING FOR 1968 Steaming Soups For Winter

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GELIA TIMMS)

In the depth of a wet, dreary winter a bowl of steaming hot soup makes a welcome beginning to a meal. In some households it is served twice a day, which is quite a challenge to the cook to keep up a variety.

To help you I have selected three soups, which may be new to you.

Winter Chowder For six servings you will need:— 1 potato i onion 1 stick celery 1 carrot 1 tablespoon butter 1 teaspoon sugar * teaspoon salt 1| pints water or stock { pint milk 2 tablespoons flour 1 medium sized tin baked beans Parsley Croutons Method: Peel the vegetables and cut into dices; place in saucepan with the butter and stir over medium heat until they are softened. Add sugar, salt and water or stock; simmer gently for 40-50 minutes. Rub through a sieve and return to saucepan. Blend the flour with a little of the milk and add this and the remainder of the milk to the soup. Stir until boiling then simmer for three minutes. Stir in the baked beans and keep hot over low heat Serve sprinkled with chopped parsley and fried croutons. Garlic Soup Garlic soup may not be to everyone's taste, but I can recommend this one. And remember, garlic is said to help

ward off colds. Ingredients here make enough soup for four generous servings.

You will need:— 1 tablespoon butter 12 cloves garlic 2 pints stock 1 teaspoon salt Pepper Mace Nutmeg 2 egg-yolks li tablespoons olive oil. Method: Melt butter in large saucepan and add the whole garlic cloves. Cook over low heat for several minutes without letting them brown. Pour in the stock, season with salt and pepper, mace and nutmeg and cook for 15 minutes over low heat Pour through a strainer to remove garlic and return liquid to saucepan. Reheat but do not allow to boil. Beat the egg-yolks and the olive oil in a bowl, add a little hot soup and stir briskly; pour this back into the soup and heat, stirring constantly until it is as thick as cream. Place a slice of hot toast in each bowl and pour the soup over this to serve.

Cabbage Soup An unusual soup comes from Scandinavia, where it is called Kalsoppa med Frikadeller, but I think we will call it just cabbage soup. For four servings you will need the following ingredients:— 1 cabbage 3 tablespoons butter 1 tablespoon golden syrup 4 pints good stock 8-10 peppercorns Salt Method: Remove the outer leaves and ribs of the cabbage and chop coarsely. Melt butter in pan and fry chopped cabbage in this until a light brown colour. Add syrup and stir continually until thoroughly brown, being careful not to let it burn or become too dark. Add the stock, peppercorns and simmer for 2i-3 hours. Test for seasoning before serving and add salt if required.