VICHYSSOISE, (best of many recipes)
Cook 2 cups finely diced raw potatoes in salted water to cover until just tender. Melt 4 T. butter in skillet and cook in it 6 leeks or large spring onions, cut in 1" pieces, tossing lightly for a few minutes. Add 3 cups chicken bouillon and bring to a boil. Lower heat and simmer until leeks are tender. Add the potatoes to broth and season to taste with salt, pepper and a dash of nutmeg. (Use about 1 t. salt and about ½ t. freshly ground pepper.) Blend this mixture in blender, in two lots, if you have a blender, or put it through a sieve. Chill. When ready to serve, mix in 1½ cups sour cream and garnish with chopped chives. Serves 6.
Mrs. Martin L. Black, Jr.
SOLID SOUP
Make soup stock with soup meat. Don't get worried that you don't have enough to go around ('cause a couple of extra's have been added to the usual number) sooo...
You add and add more vegetables and potatoes - result - Solid Soup.
"Schu"
GRANDMOTHER'S VEGETABLE-VEAL SOUP
- ¼ cup dried lima beans
- ¼ cup rice
- ¼ cup barley
- 1 T. sugar
- Veal soup bones
- Noodles
- 3/4 can tomato paste
- 1 T. cream of wheat
- Diced vegetables
Place soup bones (these should have ½ lb of meat on them) in 6 qts of boiling water. Add ¼ cup dried lima beans and 1 diced onion. Cook & hr. Add rice and barley and cook 1 hr.
Add diced vegetables (celery, carrots, string beans and another onion). Cool one hr. Add 3/4 of small can tomato paste, sugar, noodles and stir in one T. of Cream of Wheat.
-9-
