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Feb 17th, 2012:
Bread Cheesecake

Soups

 Picture of method of serving soup

Almond Soup

Method; Blanch and pound the almonds, then boil them for one hour with the stock, onions and celery. When finish rub through a hair sieve with the back of a wooden spoon. Heat the butter in a saucepan without browning it, then add the flour and mix until smooth, next the milk and stir, and boil for two to three minutes. Add the stock and salt and reheat, put in the cream and serve.

Carrot Soup

Method; Slice all the vegetables and fry them in the butter, add the flour and stir in, then add in the stock and mix well, then the remaining ingredients. Boil the mixture for one hour then rub the vegetable pulp through a sieve, reheat and serve. A garnish for the soup can be made by stripping off the red part from two carrots and cutting this into very fine strips about one inch long and boiling in water for three minutes, drain and add to the soup when serving as a garnish.

Celery Soup

Method; Wash and cut the celery, boil in the stock with the peppercorns until tender then rub through a hair sieve. Put the butter into a pan and heat without browning, add the flour and mix until smooth then add the stock and boil for two to three minutes adding the salt. Put the cream into a tureen and add the soup, serve hot.

Cottage Soup

Method; Slice all the vegetables and fry them in a stew pan with the butter until brown and then add the flour and stir in, then add all the other ingredients and boil for 3o minutes. Rub the mixture through a sieve, reheat and serve. Note, a little browning may be add to give colour.

Cressy Soup

Method; Heat the butter in a stew pan, slice the onions and fry in the butter until brown, then add the stock together with the carrots [sliced], mace, herbs, cloves and peppercorns. Boil gently for about three quarters of an hour or until the vegetables are tender. Rub through the vegetables through a wire sieve then add salt to taste. Return to the pan and boil for a further thirty minutes or until the soup becomes creamy, then add the rice and boil for a further fifteen minutes. For garnish a few cooked peas may be added.

Clear Gravy Soup

Method; Remove all the fat from the beef and cut up into small pieces, then place in a pan with cold water and the salt; bring slowly to the boil and skim thoroughly then add the vegetables which have been previously chopped up. Brown the onions in their skins then add to the pan together with the herbs, parsley, bay leaf and peppercorns. Simmer very slowly for four hours, when cold strain and remove any fat. Beat together in a quarter of a pint of water and add to the pan the whites and shells of two eggs, together with the lean beef which has been finely shredded.
Place the soup over a gentle heat and whisk until it comes to a boil, allow the scum to rise to the top of the pan, cover and remove from the heat and allow to stand for ten minutes. Place a linen towel over a wire sieve then pour a pint of boiling through, then the soup, if the soup is not clear pour through the towel again. A this point season to taste, a glass of wine may be added to improve the taste; additional pre-cooked [including a little salt] thinly sliced vegetables may be added, together with peas and cauliflower. Gently re-heat if necessary.

House-wife Soup

Method; Heat the butter in a stew pan and fry the onions until brown, then add the leek and cabbage which have been cut into small pieces, fry for two or three minutes. Add the stock, potatoes which have been cut into small pieces, sugar and salt, then simmer for thirty minutes. Add the flour which has been moistened with a little water, the sorrel which has been minced, then boil for five minutes, adding the pepper and a dusting of nutmeg.

Mulligatawny Soup

Method; Slice up the vegetables and place in a saucepan with half the butter and fry for ten minutes, then add the bones and stock, bring to the boil and skim the liquid. Add the herbs and simmer for a further two hours then pass through a wire sieve. Melt the remaining butter in another pan and add the curry, then fry for two to three minutes, add the flour and mix until smooth, then add the soup and fowl or game which has been cut up into pieces and simmer for ten minutes, season to taste. Serve with boiled Patna rice.

Onion Soup

Method;- Heat the butter in a stew pan and fry the onions which have been sliced until they are brown, add the flour fry until this is brown then add the stock, sugar, salt, peppercorns, bay leaf and parsley and boil for forty five minutes. When cooked, pour the liquid through a fine sieve followed by rubbing the pulp through. Beat up the egg yolks and place in a dish, boil up the soup and pour over the yolks stirring all the time. Serve with a slice of toast or crouton, alternatively a little grated cheese can be used.

Parmesan Soup

Method;Cut all the vegetables into slices and fry in the butter with the herbs etc. For five minutes then add the flour followed by the stock and boil for one hour. Remove from the heat and rub through a fine sieve then add the yolks, cream and grated cheese, and add to the soup and reheat , taking care that the soup does not boil.
Prepare separately the savoury custard, two eggs, quarter pint of stock, one tablespoonful of cheese, pepper and salt. Boil the cheese into the stock, beat up the eggs with the seasoning, strain the stock onto the eggs then pour into buttered Dario mould and stand in a pan of boiling water that comes within half an inch of the top of the moulds. Cover the pan and simmer until the mixture is set, then turnout and allow to cool. Divide into dice, place in a dish and pour the soup over.

Green Pea Soup

Method; Boil the stock and put in three quarters of a pint of peas together with the spinach which has been boiled and picked, peppercorns and salt then boil for twenty minutes or until tender; then rub through a fine wire sieve and boil up, add the cream and egg yolks; keep the soup hot without boiling. Just before serving add the remaining peas which have been boiled soft in a little stock with salt.

Potato Soup

Method; Slice the potatoes and onions into thin slices, fry gently in butter for five to ten minutes shake the pan occasionally to prevent browning and sticking to the pan. Add the water, salt and peppercorns then boil until all the vegetables are tender which should be about thirty minutes; when cooked rub through a wire sieve with a wooden spoon. Put back in the pan with the milk and sago and heat for a further fifteen minutes, serve.
Note; - The liquid in which meat or ham has been boiled can be used instead of water.

Spinach Soup

Method; Wash and pick the spinach then place in a pan of boiling water with the peppercorns, sugar and salt; boil very quickly for ten minutes, then rub through a fine wire sieve. Melt the butter and stir in the flour until smooth, then add the stock and boil for five minutes; then pour over the spinach, nutmeg and cream and reheat without boiling and serve.

Turkish Broth

Method; Break the bones, and cut up the veal, place in a pan of cold water and bring to the boil, skim the top of the liquid. Add the vegetables which have been cut up, together with the mace and simmer slowly for three to four hours, skim off the fat and strain. Return to the pan with the seasoning and rice, and simmer for a further twenty minutes or until the rice is soft. Mix well the butter and flour then add to the soup, allow to melt and reheat, then serve.

Vegetable Soup

Method; Slice the vegetables into small cubes and slice up the leeks, place in a pan with the herbs and the peppercorns which have been placed in a small bag. Boil for one hour, then add the sago, stir and boil for a further five minutes or until the sago becomes clear, add the salt, stir and serve hot.