WINTER SOUPS

Dominion, Volume 29, Issue 220, 13 June 1936, Page 22

WINTER SOUPS

One For Each Day of

the Week

Here are some delicious soups for chilly days. There are seven recipes —one for each day of the week: — Kidney Soup. -I ox kidney or 2 sheep's kidneys; I dessertspoon butter; level tablespoon flour; J onion ; 1 quart of good stock; pinch mustard, pepper and salt. Peel and dice onion and skin and dice kidneys. Make the butter hot in a pan, and add the onion. Fry till lightly browned, then add kidney and fry about five minutes, stirring to prevent overbrowning. Add the Hour, mustard and seasoning and fry a few minutes longer. Then add half the stock and stir till the stock boils. Simmer about, half an hour, then add remainder of stock, and cook another 20 minutes. If necessary, thicken with a very little cornflour blended with cold water. Artichoke Soup. 21b. artichokes; 1 tablespoon butter; 1 pint, stock; 1 onion: .1 pint milk; 1 heaped tablespoon flour; 1 blade mace; pepper and salt. Scrape artichokes and put on to boil in sufficient cold water to cover. Cook till soft enough to be rubbed through a rather coarse sieve. Drain and rub through sieve with a wooden spoon. Meat the milk with the mace and seasoning. Then melt butter, stir in flour till smooth, add the stock, the milk, and last the artichoke puree. Bring to boil and serve. .. Crecy Soup. 2 bunches of carrots; 2 quarts stock; 1 pint milk: salt, pepper to taste; 1 tablespoon plain Hour; -Joz. butter. Scrape the carrots' and cut each into about eight pieces. .Melt the fat in a stock pot and add to it the carrots. Fry gently, about 10 minutes, hut do not brown the carrots. Then add the stock and simmer till tender (about one hour). Rub all through a sieve, re-heat the puree, thhn add the milk. Blend the flour to a smooth paste with a little cold milk or stock, stir in with a wooden spoon, and cook gently for about five minutes. Season to taste aud serve very hot. Celery Cream Soup. •} head celery; 1 pint water or stock; 1 pint milk; salt and pepper; 1 dessertspoon butter; 1 dessertspoon sago. Wash the sago, and put it to soak in the milk. Dice the celery and put on to boil with water or stockand seasoning. Simmer gently for J-l hour, then add the milk, the butter and sago. Simmer till the sago is clear, then serve. Rice Soups. 3 cups'chicken or rabbit stock, 1 cup milk, 1 teaspoon rice, pepper, salt, 1 egg yolk, blade of mace, little finely-chop-ped parsley, shallot or A onion. Wash rice, and cook in sufficient water to cover till grains are swollen and tender. Drain, pour cold water over, then drain and place in saucepan. Add the stock, the finely sliced onion or shallot, pepper and salt, and cook a rille longer; then rub through a sieve. Heat the milk witli the mace and seasoning, and pour the milk on to the rice puree. Reheat, and just before sending to the table stir in the egg yolk, which has been beaten with a little cold milk. Add the parsley, and serve. Do not boil after addition of egg, as soup will curdle. Potato Soup. lib. potatoes, 1 large onion, 1 tablespoon butter, 1 dessertspoon chopped parsley, 1 tablespoon flour, 1 quart stock, 1 teaspoon cream, pepper aud salt. Slice the prepared onion, and fry in the butter (without browning) for 15 minutes or so. Add the potatoes (pared and sliced), and the stock. Bring io boil, skim, and continue boiling till potatoes are tender. Rub through sieve, add seasoning,* and reheat. Mix flour with a little cold milk, stir into soup, aud just before serving add the cream and the chopped parsley. Cauliflower Soup. 2 quarts stock, 1 white cauliflower, parmesan cheese, chopped parsley. Soak cauliflower, then cut into very small pieces. Plunge into boiling water and boil rapidly till quite tender, adding sufficient salt to season. Strain into soup tureen or soup plates, and pour over the stock, which has been well seasoned and brought to the boil. Grate a little cheese over each soup plate of soup, or into the tureen, and add a pinch of chopped parsley to decorate.