VEGETABLE SOUPS.

New Zealand Herald, Volume LXIII, Issue 19328, 15 May 1926, Page 6 (Supplement)

VEGETABLE SOUPS.

These vegetable soups are recommended to the thriftv housewife:

Brown Soup.—Cut up 2 stalks of celery and 2 each of carrots, onions and parsnips, 1 turnip and 1 tomato. Put the cut-up vegetables in a pan with a tablespoon of dripping and fry quickly; add 2 tablespoons of flour and brown thoroughly. Add 2 quarts of good stock; boil lightly for one hour. Then press all through a colander, place in a saucepan, and re-heat.

Celery Soup. —Simmer 2 cut-up heads of celery and 2 onions in a pint of stock. When quite tender rub through a sieve and return to the saucepan. Add a pint of milk and, when boiling, thicken with a tablespoon of cornflour. Salt and pepper to taste and, just before serving, stir in a half-cup of cream.

Macaroni Soup. —Break into small pieces half a cup of macaroni and cook for half an hour in salted water. When the macaroni is cooked, drain the salted water off and add 1 quart of rich brown stock. Season to taste and serve very hot.

Tomato Milk Soup.—Take one, dozen firm, ripe tomatoes, one quart of milk, 2oz. of butter, a pinch of carbonate of soda, about a teaspoon of salt, and pepper and sauce to taste. (ut the tomatoes up, and let them stew for 20 minutes in their own liquor. -Add the soda, strain and press through the cplander into the boiling milk and other ingredients, which should have been previously thickened with a little cornflour. The soup must not boil after the tomatoes are put in or it will curdle. Potato Soup.—Peel and cut rather small 6 large potatoes and 2 onions. Boil in 5 pints of water till they are pulpy enough to press through a colander. Add a piece of butter the size of a plum, half a pint of cream, cayenne pepper and salt to taste. Serve very hot.