Simmer another half hour.
Mrs. Bernard Bressler
BLENDER SPINACH SOUP
- 1 pt milk
- 2 T. flour
- 2 T. butter
- 1 t. salt
- dash pepper
- 2 cups tightly packed raw spinach (or 1/3 cup cooked spinach
- 1 thin sliced onion
- ½ cup raw celery leaves
- 4 sprays raw parsley
Make cream sauce of first five ingredients. Put other ingredients in blender and "buzz", then add to the cream sauce and simmer.
The editor got this recipe from Mary Mattingly Walker '59, who got it from her mother.
ESSENCE OF TOMATO SOUP
- 1 can tomato juice (large)
- 1 can chicken bouillon
- 6 cloves
- parsley
- 6 peppercorns
- 1 T. sugar
- ½ onion
- stalk of celery
Simmer, strain, and serve hot. Wonderful first course for a luncheon. Can be served instead of tea in the afternoon, topped with sour cream. I got this recipe from Mrs. Anderson, Sr., who got it from Mrs. S. D. McPherson, Sr.
Nancy Walker Anderson '59
TRY THIS. . .
Add lemon juice to canned mushroom soup.
Add curry to pea soup.
Add a little chopped okra to chicken and rice soup.
Add grated apple and skin and small onion to consomme for a new soup.
4 ~ A A My Hy L 4 4 C . c
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