Soup's On

HELEN G. CAMPBELL December 1 1943

Soup's On

HELEN G. CAMPBELL December 1 1943

Soup's On



Director of Chatelaine Institute

FROM what you’ve heard about the value of first impressions you appreciate the importance of starting your meal off well. Or do you?

It’s a good principle to apply in all menu planning, and to accomplish your purpose nothing is more effective than a well-selected delicious soup served piping hot with appropriate accompaniments. You can start from scratch and make your own or you can wield a can opener as a means of achieving a good beginning. If you want to go farther and bring about a merger of two varieties that’s all right by me, provided you show some judgment in the flavors you put together.

Be choosy, too, when it comes to deciding on your introductory offering. In a hearty or elaborate dinner consommé or some other clear light variety is a suitable appetizer; for simpler meals a rich cream soup or one of the meaty combinations creates a good impression and at the same time contributes its share of nourishment.

Curried Onion and Rice Soup

iy Cupfuls of finely chopped onion

2 Tablespoonfuls of butter or mild dripping 2 Tablespoonfuls of flour y Teaspoonful of curry powder y Cupful of cooked rice Ay Cupfuls of milk y Teaspoonful of salt; pepper

Fry the onion in the butter in the top part of a double boiler, placed directly over slow heat. Cover and cook until soft, stirring occasionally. Place over hot water, add the flour, curry

powder and the rice and blend well. Add the milk gradually and cook, stirring constantly, until thick. Season with salt and pepper. Six servings.

Cream of Turnip and Potato Soup

2 Cupfuls of turnips, diced

1 Cupful of potatoes, diced

y Onion, chopped

1 Teaspoonful of salt

2 Cupfuls of boiling water

2 Tablespoonfuls of butter or

mild dripping

3 Tablespoonfuls of flour

3 Cupfuls of milk


Cook the turnips, potatoes and onion in the salted boiling water in a covered saucepan until tender, adding more water if necessary. Put through a sieve. Melt the butter, add the flour and stir until well blended. Add the milk gradually, stirring constantly until smooth and thickened. Add the potato-turnip mixture and reheat. Sprinkle each serving with paprika or chopped parsley. Six servings.

Onion and Tomato Soup

1 Cupful of liquid drained from boiled onions

1 Cupful of tomato juice

2 Cupfuls of water

y Tablespoonful of mixed pickling spice

1 Bay leaf

Worcestershire Sauce

1 Bouillon cube

Combine all the ingredients but the bouillon cube and simmer for thirty

minutes. Add the bouillon cube and stir until dissolved. Strain and serve piping hot. Six to eight servings.

Pea and Celery Soup

1 Cupful of green split peas

1 Quart of cold water

1 Small onion

3 Medium potatoes, peeled Soupbone

3-4 Teaspoonful of salt

1 Can of condensed celery soup

1 Cupful of milk

Soak the peas in water over night. Drain, add the cold water, vegetables, soupbone and salt. Bring to a boil and simmer about one hour, or until the peas are soft. Remove the bone, put the soup through a sieve and rub the vegetables through with a metal spoon. Add the celery soup and the milk and heat to boiling. Eight servings.

Chicken Mushroom Soup

1 Can of condensed cream of mushroom soup

1 Can of condensed chicken and rice soup

1 Can of water

Empty the mushroom soup into a saucepan and stir until smooth. Add the chicken and rice soup and the water slowly, stirring constantly. Heat to the boiling point and serve. Four to five servings.

Tomato and Celery Bisque

1 Can of condensed tomato soup

1 Can of condensed celery soup 13-4 Cans of milk

Blend the ingredients, adding the milk last. Heat without boiling and serve. Eight servings.