SOUP RECIPE - 692
PEANUT
SOUP
1 med. onion, chopped
1 lg. clove onion, minced
1 tbsp. margarine
1 (16 oz.) can tomatoes (broken)
2 c. water
1 1/2 c. peanut butter
1 (13 oz.) can evaporated milk
1/2 tsp. each salt and pepper
Dash cayenne or hot pepper sauce
1 tbsp. minced parsley
In 3 quart saucepan over medium heat, saute onion, garlic in margarine until tender.
Stir in tomatoes, water, peanut butter.
Bring to boil, reduce heat. Cover and simmer for 5 minutes.
Stir in milk, salt and pepper.
Cook stirring
occasionally about 10 minutes until soup thickens.
If thinner soup desired, add milk.
Serves 4.
(Good with spinach salad and rye bread).
SOUP RECIPE - 693
VICHYSSOISE
1 lg. onion, sliced very thin
4 med. potatoes, sliced very thin
1 stalk of celery, chopped
2 tsp. margarine or butter
2 c. of chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dry parsley or 1/4 c. of fresh
1/4 tsp. marjoram
1/4 tsp. thyme
1 c. of half and half
Simmer until potatoes are soft and blended.
Stir in:
1 cup of white sauce and simmer another 10 minutes.
Stirring constantly.
Serve hot or cold.
SOUP RECIPE - 694
SPINACH
EGG
DROP
SOUP
6 c. vegetable or chicken broth
1 pkg. (10 oz.) frozen chopped spinach
2 lg. eggs
2 tbsp. grated Parmesan cheese
1/3 tsp. ground nutmeg
Put broth and frozen spinach in a 4 quart pot.
Bring to a simmer, breaking up spinach, until completely thawed.
In a small bowl beat eggs, cheese and nutmeg with fork until well blended.
Bring soup to a rapid boil.
Slowly stir in egg mixture.
Cook 1 to 2 minutes until eggs look like little shreds and are fully cooked.
Makes 4 servings.
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