Mrs. Manuel's Recipes

From Mrs Rosemary Manuel from around 1960 - 1970


Bacon, Watercress & Apple Soup

  • 1lb bacon joint, soaked overnight
  • ½ pint dry cider
  • 1 bayleaf
  • 6 black peppercorns
  • Onion slices for flavouring
  • 2ozs onion
  • 2ozs dessert apple, peeled and cored
  • 1 bunch watercress
  • 1oz butter
  • 2 level tablespoons flour
  • Salt & pepper

Drain the bacon joint, place in a large saucepan with the cider and flavourings. Add 1 pint water. Bring to boil, cover and simmer for about one hour or until bacon joint is tender. Test with a skewer. Strain off the stock, and save, cool the bacon.
Roughly chop the onion, apple and watercress. Sauté in the butter for 3-4 minutes until softened. Stir in the flour. Cook stirring for 1-2 minutes before adding the reserved stock. Bring to the boil; simmer for 3-4 minutes. Dice the bacon joint. Stir into the soup and season as necessary. Simmer for a further 3-4 minutes before serving.

Carrot & Cardamom Soup

  • 7 oz carrot
  • 4 oz onion
  • 2 oz butter
  • 10 whole green cardamoms
  • 2 oz lentils
  • 2 pints chicken stock
  • Salt and pepper

Coarsely grate the carrot. Thinly slice the onion. Sauté together in the melted butter for 4-5 minutes. Meanwhile split each cardamom and remove the black seeds. Crush the seeds in a pestle and mortar or with end of rolling pin. Stir into the vegetables with the lentils. Cook, stirring for a further 1-2 minutes. Add the chicken stock, bring to boil, cover and simmer gently for about 20 minutes or until the lentils are tender. Season to taste before serving.

Cauliflower Buttermilk Soup

  • 2lb cauliflower
  • 6ozs onion
  • 2ozs butter or margarine
  • 1 clove garlic
  • 1 level tablespoon flour
  • 1½ pints fresh milk
  • 2 eggs, beaten
  • ½ pint buttermilk
  • Pinch grated nutmeg
  • Salt and pepper
  • 1oz flaked almonds
  • 1 level tablespoon chopped parsley

Cut the cauliflower into small florets, removing any green stalks and roughly chop the onion. Melt 1oz margarine. Sauté the onion and crushed garlic for 3-4 minutes, until golden brown. Stir in the flour, cook, stirring for 1 minute before adding the fresh milk and cauliflower. Bring to the boil, cover and simmer for further 25-30 minutes until very soft. Liquidise the cauliflower mixture until very smooth. Return puree to saucepan. Beat in the eggs, buttermilk, nutmeg and seasonings. Reheat very gently, DO NOT BOIL. Melt the remaining margarine and sauté the almonds and parsley together until the nuts are golden. Scatter over the soup before serving.

Chestnut Soup

  • 1lb Chestnuts (sweet)
  • ½lb Carrots
  • 3 sticks Celery
  • 1 tablespoon yeast extract
  • 2 pints water
  • 1 large Onion
  • 2 tablespoons chopped parsley
  • ½ pint milk

Skin the chestnuts, cook them with the chopped vegetables and yeast extract in the water, then sieve. Add the milk and bring to the boil. Garnish with parsley.

Pasta, Bean and Bacon Soup

  • 1 tablespoon sunflower oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 3ozs streaky bacon, chopped
  • 2 tablespoons tomato puree
  • 1 teaspoon dried basil
  • 2 pints vegetable stock
  • 1 carrot, diced
  • Salt & pepper
  • 4ozs macaroni
  • 14ozs can cannelini beans
  • 4ozs Cheddar cheese, grated

Heat the sunflower oil in a large saucepan, add the onion and garlic and fry gently until soft and transparent. Stir in the bacon and fry for a further 2 minutes. Add the tomato puree and dried basil and stir well. Stir in the vegetable stock and diced carrots, bring to the boil, cover and simmer for about 30 minutes. Season well with salt and pepper.
Stir in the macaroni and simmer for a further 10-12 minutes, or until the macaroni is tender. Add the cannelini beans and heat through thoroughly.
Serve the soup hot sprinkled with grated cheese and chunks of hot crusty French bread.

Using a Liquidizer

Hungarian Thick Soup

  • 1lb 3oz tin celery hearts, drained
  • 4ozs button mushrooms
  • ½ pint water
  • 2 teaspoons paprika
  • ¼ teaspoon dried tarragon
  • Salt and pepper

Place all ingredients in the liquidizer and blend at top speed for 30 seconds. Transfer to saucepan, bring to boil and simmer for 10-15 minutes. Check seasoning before serving.

Onion Soup

  • 1½ pints good stock
  • 1 beef cube
  • 3 medium onions, quartered

Place above into liquidizer, blend for 10 seconds. Turn into saucepan, bring to boil and simmer for 5 minutes. Taste and adjust seasoning before serving.

French Soup

  • 1 cup of Tomato Conserve
  • 4 Bay Leaves
  • 1 pint water
  • ½lb Chestnuts
  • 1 sprig of thyme

Cook the chestnuts in the water with the bay leaves and thyme until tender. Remove the herbs and sieve or put into the liquidizer, then add the tomato conserve. Bring to the boil and serve.

All-in Soup

  • 4ozs cabbage
  • 1 stick celery, broken roughly
  • ½ medium cauliflower, cut into 4
  • 1½ pints water
  • 2ozs courgette
  • 1 oz mushrooms
  • 1 bayleaf
  • 1 level teaspoon dried dill
  • 1 clove garlic, crushed
  • 1 beef stock cube
  • Salt

Dissolve the beef cube in ½ pint hot water. Place the rest of the ingredients in the liquidizer and blend on top speed for 20 seconds. Transfer blended ingredients into the saucepan containing the dissolved stock cube. Bring to boil, cover and simmer for 20-25 minutes. Adjust seasoning before serving.