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Potato Soup

Heat 1 tablespoon butter, add the onions and celery, and simmer 10 minutes. Add potatoes, cover, and cook 2 minutes. Add the water and seasonings, boil for 1 hour. Add more boiling water as it evaporates. Brown the flour and mix with the remaining butter, add some potato liquid and cook. Combine and serve hot with croutons. Any cold cooked leftover vegetable may be added.

Mixed Vegetable Soup

Wash, pare and cut vegetables. Heat butter, add onions and sauté until soft; add all vegetables except for potatoes and tomatoes. Cook covered for 10 minutes. Add potatoes, cook 2 minutes longer, then adding boiling water, sugar, salt and tomatoes and boil until all vegetables are tender. Before serving add parsley

Corn Chowder

Fry onion in fat, add flour, stirring often; add 2 cups of water and potatoes. Cook until the potatoes are soft; add corn and milk, and cook 5 minutes. Season and serve

Dried Pea Soup

Pick over and wash the peas. Soak them in cold water overnight, or for several hours; if quick-cooking peas are used, do not soak. Drain, place in soup kettle with the smoked beef, ham bone, or bacon; add the cold water. Cover. Boil slowly but steadily 4 hours or more. (Quick cooking peas require shorter cooking time.) Add the celery and cook until the peas and meat are tender. Remove meat when tender and place on platter. Skim fat off top of soup. Heat 2 tablespoons butter in a skillet, add the onions and brown, add flour and gradually a cup of the soup. Add to the rest of the soup. Season to taste and serve with croutons. Or cook peas until tender, add sliced smoked sausage or dried beef, boil a few minutes, and serve hot in the soup. A slice of toasted rye bread may be boiled with the soup. If soup is too thick, thin with milk, cream or soup stock

French Onion Soup

Peel onions and cut into 1/8 inch slices. Cook slowly in butter until tender and slightly browned, stirring constantly. Add soup stock, heat to boiling point, boil 2 to 3 minutes. Pour the hot soup into cups or soup plates, float toast on top, covered with 1 tablespoon cheese. Serve with additional cheese if desired.

Cream of Corn Soup

Heat the milk and onion then remove onion. Chop the corn or rub through a sieve, and cook it with the water 20 minutes. Melt the butter, add the flour, and when bubbling, add 1st 2/3 cup, then the rest of the milk gradually. Cook till slightly thickened. Add the corn, salt and pepper. Top with whipped cream and sprinkle with popcorn.

Lobster Bisque

Remove the meat from lobster shell. Dice body meat. Chop claw and tail meat fine. Add water to body bones and tough ends of claws, cut in pieces; bring to boiling point and cook 20 minutes. Drain, reserve liquid. Stir until smooth. Scald milk and stir in gradually. Add lobster meat and cook slowly for 5 minutes. Add cream and serve at once.

Cream of Oyster Soup

Put oysters in strainer over saucepan; pour cold water over oysters. Keep water and oyster liquor. remove any bits of shell. Add oysters to liquid; heat slowly to the boiling point and cook until oysters are plump and edges curl (3 to 5 minutes.) Add to White Sauce, season, stir until smooth. Serve with crackers.

Clam Chowder

Drain the clams and remove the pieces of shell. Retain the liquor. Cut the pork into fine pieces and fry slowly until crisp, add the onion, fry 5 minutes, add the cubed potatoes, clam liquor and enough water to cover. Cook until nearly tender, pour into a saucepan, and add the milk, butter, pepper and salt. When the potatoes are done, add clams, whole or cut up, and the crackers. Cook 3 minutes longer.

Cream of Mushroom

Melt half the butter in skillet, add mushrooms, chopped or ground, cover; simmer 5 minutes. Add to broth. Cook 5 minutes. Melt rest of butter in saucepan, add flour. When it bubbles, stir in broth; add cream and seasoning. Top with whipped cream sprinkled with paprika.


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