Soup Recipes

When Winter has arrived in all it's snowing, windy glory, thoughts turn to having a quick meal of soup, accompanied by bread, crackers or cheese.  There is just something good about being inside a warm house with a pot of soup simmering on the stove. 

CHICKEN CREAM SOUP

1/2 pound chicken pieces
2 tsp. salt
1 1/2 quarts cold water
1 cup diced potatoes
2/3 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped cabbage
2 cups cream, or scalded milk
2 tablespoons butter

Allow chicken, salt and water to come slowly to a boil then simmer for 45 minutes. Add potatoes, carrots, celery and cabbage and cook until tender. Remove chicken and dice. Return to soup. Add cream and butter. Serve at once.

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CREAM OF SPINACH SOUP

1 pound spinach
1 pint milk
1/4 cup butter

Cook spinach until tender; put through a sieve; heat milk to boil. Add sieved spinach, salt to taste, pepper to taste and serve.

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ASPARAGUS SOUP

1 can asparagus
1 bouillon cube
1/2 lemon
celery
onion
1 teaspoon salt
1/4 teaspoon pepper
soup bone

Use 1 quart stock from soup boiled with pieces of celery and onion. Add bouillon cube, juice of 1/2 lemn, then add chopped asparagus tips and juice, salt and pepper.

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ONION SOUP

2 small onions sliced
1/2 tsp flour
1/2 tsp salt
5 rounds bread
1 1/2 tbsp butter
1 pint boiling water
pepper
1 tbsp grated Parmesan cheese

Brown onion in the butter and cook for one minute. Sprinkle with flour. Pour on boiling water, add salt and pepper and boil ten minutes. Place roound of bread in hot tureen and pour soup over it. Sprinkle cheese over top or serve separately. Buttered toasted bread crusts may be usbstituted for rounds of bread.

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PEA SOUP

Use dried peas or split peas. Wash and soak for about 1 hour. Measure. Add four times as much water as peas. 1 small onion and ham bone. Simmer until soft. Season with salt and pepper and add 1 cup scalded milk or cream. Cook 5 minutes more and serve.

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CREAM OF TOMATO SOUP

2 tsp butter
1/2 cup milk
2 tsps flour
1/4 tsp salt
1/2 cup strained tomatoes
1/2 tsp baking soda
Few grains of pepper

Melt butter, add flour, when well blended add milk gradually, stirring constantly. Cook until thick and smooth. Heat the tomatoes, add soda and allow to cook until tomatoes cease to foam. Add to cream sauce and season with salt and pepper. Serve at once.

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CORN CHOWDER

2 tbsp butter
2 medium onions
2 cups boiling water
2 cups diced, raw potatoes
2 cups corn, canned or fresh
2 cups milk

Melt butter, add minced onions, cook until brown. Add water and potatoes. When well done, add corn and milk. Thicken, season with salt and pepper.

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CREOLE SOUP

1/4 cup rice
1/2 cup chopped onion
2 tbsp bacon drippings
2 cups tomatoes
2 tsp salt
1 tsp sugar
1/8 tsp paprika
1 tbsp chopped parsley

Cook rice in 3 cups boiling water until tender. Saute onions in bacom drippings until tender but not brown; add tomatoes and cook 10 minutes. Rub through strainer into boiled rice and water; add seasonings and sprinkle with parsley.