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.
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.
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