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Cook 2 cups finely diced raw in salted water to cover until just tender. Melt 4 T. in skillet and cook in it 6 leeks or large spring, cut in 1" pieces, tossing lightly for a few minutes. Add 3 cups  and bring to a boil. Lower heat and simmer until leeks are tender. Add the potatoes to broth and season to taste with ,  and a dash of . (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  and garnish with chopped . Serves 6. Mrs. Martin L. Black, Jr.

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.


 * 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.