SOUP RECIPE - 716
DUTCH
STYLE
SOUP
1 (1 7/8 oz.) can chicken noodle dry soup mix
3 c. boiling water
1/2 c. whole corn
In saucepan, stir soup into water; add corn.
Partially cover; simmer 7
minutes, stirring now and then.
Makes 3 to 4 servings.
SOUP RECIPE - 717
LILLIAN'S
BEAN
AND
BARLEY
SOUP
1 1/2 lb. ham pieces
4 to 5 qts. water
1 med. onion
6 stalks celery
2 carrots
1/2 lb. white navy beans
1 1/2 c. barley
Salt and pepper
In large pot, put ham, water, onion, celery, carrots, and navy beans.
Cook 2
to 3 hours.
Add barley and cook another 2 hours.
SOUP RECIPE - 718
LITHUANIAN
POTATO
SOUP
1 1/2 c. bacon, diced
3 c. (3/4 lb.) peeled potatoes, cubed
1/2 c. onion, cubed
1/4 c. fresh marjoram
3 c. beef stock
3/4 c. carrots, cubed
3/4 c. celery, cubed
1/2 c. leeks, chopped
1 c. heavy cream
Salt and pepper to taste
In a little bit of butter, saute the bacon in a stock pot.
Add the potatoes, onions, marjoram, and beef stock and cook over low heat about 25 minutes.
At
the end of that time, add the carrots, celery and leeks and simmer for an additional 10 minutes.
Transfer ingredients to a food processor and process to
a satiny consistency.
Return ingredients to stock pot and add heavy cream.
Cook about 5 more minutes over low heat.
Season to taste.
Garnish with parsley and serve immediately.
Serves 6.
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