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Последние темы
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A B C D E F G H K L M N O P Q R S T U V W Y | VEGETABLE SOUP
- Овощной суп
PLAIN SOUP
6 tablespoons rice
2 large potatoes
Boiling water
1 large onion
1/2 teaspoon salt
2 sprigs water cress
1 medium-sized carrot
1 tablespoon butter
4 medium-sized turnips
2 cups milk
WASH the rice and add to rapidly boiling salted water. Clean and pare the vegetables, cut them in small pieces and add to the rice. Boil together for five or ten minutes, adding more water if necessary, then cover the pan and simmer the mixture gently until it is well cooked, and the water is reduced. Add the butter and milk-and serve very hot.
GREEN SOUP
2 bunches water cress
2 slices bread
2 diced potatoes
2 tablespoons butter or other fat
2 hard-cooked egg-yolks
Cook the water cress until almost done, then add potatoes and cook until they are soft. Press through a sieve and add the puree to the water in which it was cooked. Brown the bread slightly in one tablespoon of the fat, and cut into small cubes. Add the minced egg-yolks and the remaining table- spoon of butter or other fat to the soup, season to taste, add the cubes of bread and serve hot.
ECONOMICAL VEGETABLE SOUP
Cut equal quantities of any left-over vegetables, such as carrots, turnips, green peppers, potatoes, celery, string beans, into small pieces. Brown them in a frying-pan with some butter or other fat, add enough hot water to cover, season with salt and pepper, and cook until tender. Drain, press through a sieve and return the pulp to the water in which the vegetables were boiled. Serve hot with small squares of toasted bread. Canned vegetables may be used. |
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