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Italian Style Soup
Ingredients
1/4 onion
1 clove of garlic
1 sprig of parsley
1 piece of celery
60 ml oil
Salt and pepper
500 ml broth (bean and tomatoes)
Cooked Lentil (drained)
Action
a. Chop fine onion, garlic, parsley,
celery, and put them in the oil with salt,
and pepper.
b. When the vegetables are slightly brown,
add broth.
c. Let all come to boil and pour the mixture,
into the pan of lentil.
Note: This soup may be serve as it is,
or rub through a sieve before serving.
You may add rice to the soup, when desired.
Pumpkin Soup
Ingredients For Soup
1000 ml milk
Butter
Sugar
Salt
6 egg yolks
Preparation
a. Cut bits of the inside flesh into dice.
b. Boil them in water to a marmalade.
c. Add milk and boil with a bit,
of butter, sugar and salt.
d. When it is ready, add yolks of eggs.
Ingredients For Pumpkin
1 pumpkin
6 egg whites
Sugar
Bread crumbs
Preparation
a. Cut the pumpkin in a manner,
as you may join it again.
b. Remove the seeds and half,
of the flesh, then garnish the scars,
with frothed whites of eggs and sugar.
c. Put it in a 150°C (302°F) oven,
till it is of a good colour.
Action
a. Put the pumpkin in a pretty dish,
and add to it a soup.
b. Put diced bread crumbs in the pumpkin,
and pour over the milk upon them.
c. Covering it as to appeal whole.
Cream of Pea
Ingredients
1/2 cup Scotch peas
1000 ml water
3 tablespoons butter
2 tablespoons flour
500 ml milk
1.5 teaspoons salt
Sugar (optional)
Action
a. Cook the peas 6 hours until tender,
in the water.
b. Rub through the colander.
c. Add water sufficient to make 500g of puree.
d. Heat the milk in a double boiler.
e. Prepare a white sauce, made by rubbing,
together the butter, flour,
and a little warm milk.
f. The white sauce should cook about 10 minutes,
in a double boiler.
g. Add it to the body of the soup.
h. After the white sauce and puree have been cooked,
for a few minutes, add the salt and sugar,
and serve.
Barley Broth
Ingredients
3000g thick flank beef
6000 ml water
125g barley
3 heads of celery
2 carrots
3 turnips (pieces)
1 onion
A bunch of sweet herbs
A little parsley
Salt
Action
a. Put the beef in the deep pot.
b. Cover with water, and barley.
c. Boil it gently for 1 hour,
skimming it frequently.
d. Add celery, carrots, turnip slices,
onion, herbs, and parsley.
e. Boil all together till the broth is good.
f. Season it with salt, and remove the beef,
onion, and herbs.
g. Pour the broth into the tureen,
and put the beef in a dish.
h. Garnish with carrots and turnips.
Enjoy!