The Rural Voice, 1982-01, Page 21When it's cold,
there's nothing like
Soup
The first three soup recipes came from
Bev Brown, Bluevale.
CREAM OF CELERY SOUP
2 c. celery stalks and leaves
2 c. chicken stock
1 c. boiling water
1 small onion, sliced
1 Tbsp. butter
2 Tbsp. flour
2 c. milk
'/ c. cream
Salt and pepper to taste
Cut celery in 1 -inch pieces and cook in
stock and water until soft. Rub through a
sieve. (Hold out 1/2 c. cooked celery, dice
finely, and add to soup before serving.)
Scald onion in milk, remove onion. Add
milk to stock. Bind with butter and flour
cooked together. Add cream and season-
ings. Simmer and serve. Sprinkle with
chopped parsley.
CREAM OF CORN SOUP
1 c. diced cooked potato
2 slices bacon, chopped
1 medium onion, chopped
2 c. milk
1 (14 oz) can creamed corn
'/: tsp. salt
'/2 c. chopped celery (opt.)
Dash pepper
2 Tbsp. chopped green pepper (opt.)
In large pot saute chopped bacon and
onion very gently, stirring constantly,
until onions are limp. Neither bacon nor
onion should be browned or it will spoil the
colour of the soup.
Add milk, corn, salt, pepper and
prepared potatoes and bring to a simmer-
ing point. Serve, topped with croutons or a
sprinkling of finely chopped parsley.
THE RURAL FAMILY
CREAM OF TOMATO SOUP
31/2 c. canned or frozen tomatoes
1 small onion stuck with 3 cloves
1 bay leaf
1 Tbsp. parsley. chopped
1/4 tsp. baking soda
1 6 -oz. can tomato paste
1/4 c. butter
1/4 c. flour
2 c. milk
1 tsp. salt (or less)
1 Tbsp. sugar
Simmer tomatoes, onion, bayleaf and
parsley in Targe saucepan for 10 minutes.
Cool slightly. Puree in a blender or put
through a sieve. Add soda and tomato
paste. Mix well. Melt butter in a
saucepan, blend in flour, add milk.Cook
until thick and smooth, stirring constant-
ly. Add salt. Add tomato mixture, a little
at a time. Mix well. Add sugar. Bring to a
simmer. Serves 4-6 (1 always double this
recipe and freeze some for another day.)
The following recipes are from Helene
Cameron, Exeter.
LEEK AND POTATO SOUP
1 small onion, diced
2 Tbsp. butter (30 ml)
1 Tbsp. flour (15 ml)
21/2 c. chicken broth (625 ml)
2 medium potatoes, peeled and grated
4 leeks, thinly sliced, white & green parts
'/. c. chopped celery (50 ml)
'4 tsp. dry mustard (1 ml)
1 tsp. dry parsley flakes (5 ml)
1' c. milk (375 ml)
1-2 c. water (250-500 ml)
2 Tbsp. butter (30 ml)
3 c. mild cheddar, grated (175 ml) ,
Paprika, salt, pepper to taste
Saute onion in butter until soft. Stir in
flour, then immediately add next six
ingredients. Cover and simmer about one
hour. Stir in milk, cheese, butter and
seasonings. Add as much (or as little)
water as you like to get correct consisten-
cy. Heat through until cheese melts.
Taste. Correct seasonings, if necessary.
Serves 6-8.
CREAM OF BROCCOLI SOUP
2-3 c. chicken broth (500-750 ml)
1 head broccoli, chopped
1 small onion, chopped
Salt, pepper, nutmeg to taste
'4 lb. old cheddar cheese, grated (125 gr.)
'/z c. table cream (125 ml)
2 Tbsp. flour (30 ml)
Cook broccoli and onion in broth until
tender. Puree in blender. Add seasonings
to taste. Mix flour with cream and blend
into broth. When thickened, stir in grated
cheese. Taste. May need a bit more cream
or seasonings. Simmer over very low heat
15-20 minutes.
SOUP FROM "SCRATCH"
Bones (from roast or from butcher)
Celery leaves (small handful)
1 medium onion, quartered
'/2 tsp. salt (2 ml)
Water to cover
Bring to a boil and simmer, covered,
about 3 hours. Drain and reserve broth
and bits of meat.
Hambone: add split yellow or green
peas, diced carrots, cloves, salt and
pepper to taste.
Lamb bone: Add barley, diced carrots,
tomatoes, diced celery.
N.B. Peas and barley take 1-2 hours
cooking until they are tender. Pre-soaking
in cold water over night should lessen this
time.
Chicken or Turkey: Add rice and/or
noodles, diced carrots and celery, parsley.
Beef: Add rice and macaroni, diced
carrots and cabbage, canned or fresh
tomatoes, salt, pepper and parsley to
taste. Dash oregano.
Tip: if you are making soup from bones or
broth and want to minimize the amount of
fat, then set your strained broth in a cool
place overnight--- use the porch in winter
and the freezer in summer. The fat will
solidify and can be lifted off in chunks and
fed to the dog or the birds.
COLD ZUCCHINI SOUP
or
HOT SQUASH SOUP
1 Ib. zucchini, chopped (50 gr.)
11/4 c. chicken broth (300 ml)
11/4 c. sour cream (300 ml)
Cumin and curry to taste
Cook zucchini in small amount of water
until soft. Add remaining ingredients and
blenderize to liquify. Serve cold, sprinkled
with chopped chives.
N.B. You can substitute cooked, peeled
acorn or butternut squash (about 2 cups)
and serve soup hot.
BEAN SOUP
If you ever boil a cottage roll in water
and hate to throw away the broth, use it
instead to make bean soup!
To about 8 c. broth (2 litres) add:
11/4 c. beans (white or other) (300 ml)
1 diced carrot
1 diced medium onion
4 strips bacon, fried crisp and crumbled
Pepper, dash cloves, parsley flakes
(This is very salty so does not need extra
salt.)
Simmer covered for 2-3 hours or until
beans are tender enough to mash.
(Measurements are approximate --adjust
to own taste.)
THE RURAL VOICE/JANUARY 1982 PG. 19