SOUP RECIPE - 800
MOM'S
VEGETABLE
SOUP
3 to 4 lb. beef bone
2 qts. cold water
1 tsp. salt
2 c. potatoes, diced
1/2 c. rice or barley
2 c. carrots, diced
1 sm. onion, cut up
2 c. peeled tomatoes
1 c. green beans, cut
1/2 c. celery, chopped
Cut half meat from bone and brown in hot fat.
Add remaining meat and bone to cold water.
Add browned meat, onion and salt.
Cook slowly for 2 hours.
Cool after removing bones, skim fat off; when it is solid.
Reheat and add
vegetables; continue to cook 1 hour.
Serves 8 to 10.
Cook in large heavy pan, Dutch oven, etc.
Purdys, NY
SOUP RECIPE - 801
CORN
CHOWDER
4 med. potatoes, cut in chunks
4 med. onions, sliced
2 tbsp. margarine
1/8 lb. margarine (1/4 c.)
2 (2 c. cans) cream style corn
1 qt. milk (4 c.)
1/2 c. light cream (optional) I don't
usually have any
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. parsley flakes
1/8 tsp. thyme
1/8 tsp. marjoram
Fry onions in 2 tablespoons of margarine until browned.
Cook potatoes, cubed, for 15 minutes.
Use 1/2 cup potato water to rinse corns' cans.
Warm milk and
cream in a large pan and add potatoes, onions, corn and 1/4 cup margarine, herbs and salt and pepper.
Heat until piping hot, do not boil.
Set aside to cool. Reheat and serve.
It's better served next day.
I may increase herbs to 1/4 teaspoon.
Purdys, NY
SOUP RECIPE - 802
CHEF'S
RECIPE
SPLIT
PEA
SOUP
1 lb. green split peas
1 lb. carrots, chopped
1 smoked ham bone
Salt & pepper to taste
1 onion, chopped
2 qts. boiling water
Herbs, as desired
Rinse ham bone, add with onion and carrot to boiling water.
Rinse split peas, drain and add.
Boil moderately for 2 1/2 hours.
More water may be added while cooking, if necessary.
Remove ham bone.
Strain, if necessary.
Serve very hot. Purdys, NY
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