Soups to warm autumn’s chill

Press, 1 April 1985, Page 8

Soups to warm autumn’s chill

COOKING with

Celia Timms

Like you, I am aware of a definite “feel” of autumn which means the end of the golden weather and, hopefully, enough rain to soak the parched pastures. With the advent of autumn hot soups will return to many family menus. I am suggesting four recipes which I hope will be helpful and enjoyable. Cream of oyster soup A real extravagance, but oh! how delicious. Prepare it carefully, tasting for seasoning and do not permit it to boil after the oysters (when they come in season) have been added. For four servings you will need:

% cup butter or margarine 24 oysters (or more) 1 medium size onion 1 cup dry white wine 2 cups evaporated milk or cream Vf. teaspoon salt; Va teaspoon pepper Mi teaspoon paprika

Method: Heat butter in pan and add the drained oysters and cook gently only until the edges turn up. Lift out of pan immediately with a slotted spoon and set aside. Add the finely chopped onion and the wine to the butter remaining in the pan. Set over high heat and boil hard until reduced to half the volume. Reduce heat. Heat the cream just to scalding point and gradually add to the wine mixture, stirring constantly. Add salt, pepper and paprika to taste. Add oysters and reduce heat. Gently heat for two or three minutes but do not boil. Serve at once. Cream of spinach soup Spinach or silver beet can be used in this recipe; if silver beet is used remove, the white stems completely and if using spinach ,remove stalks. For sixno eight servings

you need:

500 g fresh spinach 2 chicken stock cubes 1 small onion; 1 clove garlic 30g butter ft teaspoon each salt, paprika and basil 50g flour 2 cups milk 1 cup evaporated milk 50g grated mozzarella or swiss cheese

Method: Combine stock cubes with a cup of hot water in a large saucepan and heat and stir until dissolved. Add washed, drained, and chopped spinach. Cover and cook for about five minutes. Puree in a blender or food processor. Melt butter and saute the finely chopped onion and crushed garlic in this, until soft but not brown. Blend in flour and the seasonings and cook for about a minute. Gradually stir in milk and cream and continue to cook, stirring, until smooth and thickened. Add the spinach puree and combine well. Puree again in small amounts then return to saucepan and add the cheese. Heat thoroughly until cheese has dissolved and soup is boiling hot. Corn soup

Usually a favourite with most families, this recipe differs from other corn soups, such as corn chowder, in that it has fewer ingredients. For four to five servings you will need:

3 tablespoons butter or margarine 2 medium onions 1 small green pepper 2 cups milk A

2 tablespoons chopped fresh parsley Vi teaspoon salt; ’A teaspoon pepper 1,450 g can whole kernel corn 1 cup evaporated milk or cream

Method: Heat butter in saucepan and add the finely chopped onion and green pepper and cook for five minutes, stirring occasionally. Add the milk, parsley and seasoning of salt and pepper and the drained corn. Reduce heat to allow to simmer for 15 minutes. Puree in blender or food processor and return to saucepan. Heat to simmering and add the heated cream. Blend well but db not allow it to boil. Cabbage soup This is in .the German style, and contains apple and tomato with a base of chicken stock which can be made using stock cubes if chicken stock is not available. For about six cups you need:

3 cups finely shredded cabbage 2 or 3 ripe tomatoes IVt cups diced apple (about 3) 4 cups chicken stock or 4 stock cubes dissolved in four cups hot water Mt cup chopped onion 1 teaspoon sugar 1 teaspoon salt; black pepper IMt tablespoons lemon juice 3 rashers bacon Method: Cook the tomatoes in about a quarter cup water and put through sieve or blender to make a puree. Add stock, cabbage, onions and salt cubed apple. Cover and simmer for 30 minutes. Season with the sugar, black pepper and lemon juice and add more salt if required. Fry bacon until crisp and crumble over soup when it is served.