Chapter 5 assembled 20jy02
28-65 pp34-45
Soups range from the clear consommé- a well-flavoured stock with various garnishes- to the thick Scotch Broth and American Chowder. In between are the vegetable soups and the very useful cream soups suitable for the first course of a light meal or for a supper dish for the children; being an excellent way of giving them more milk & vegetables.
The food value of soups depends on the ingredients used: A soup made only of stock has very little food value, but does serve to stimulate the appetite. On the other hand, soups containing milk, cheese, meat or fish, & vegetables, can be nourishing enough to make a meal in themselves.
The old method of making household stock from meat & bones has been replaced in many modem homes by the use of meat cubes, meat or vegetable extract, bone stock and vegetable stock. A stock which is suitable for most dishes can be made by using meat or vegetable extract mixed with either vegetable or bone stock. It is important, however, to choose a good extract, as some have such a pronounced flavour that they spoil the flavour of the stock, instead of improving it. There are some excellent extracts on the market, and it is worth while spending the extra money to buy one of good quality.
Stocks and soups do not keep well in hot weather, and must be used up quickly or boiled up every day. They will keep for some days in a refrigerator but should be kept covered to prevent the flavour from mixing with other foods, and to prevent evaporation.
Always taste a soup before serving, to make sure it is well seasoned, and serve it hot. If it is a white soup, such as potato, it can be made more attractive by adding small cubes of fried bread or toast, chopped parsley, paprika pepper or other garnish.
Use any kind of bones, cooked or uncooked. Chop them and put them in a saucepan with cold water to cover. Bring to the boil and skim. For each pint of water add 1 onion, 1 carrot, and a bouquet garni, as No. 13. Cover the pan and simmer very slowly for 2-3 hours or longer. Strain and, when cold, remove the fat. Add this to your stock of fat for clarifying.
Dissolve meat or soup cubes or meat or vegetable extract in boiling water or vegetable water. Generally allow 1 cube or 1 level tsp. extract to ½ pt [285mm] water, but for exact amounts, follow the instructions of the maker.
Cooking time 20-30 minutes
Use any mixture of vegetables, such as the outside leaves of cabbage, cauliflower stalks, outside celery stalks and leaves, green tops of leeks, watercress stalks, mushroom stalks and peelings, and any other vegetables available Chop or shred them finely, and add boiling water to come three quarters of the way up the vegetables. Add a few bacon rinds, a bouquet garni, a few peppercorns, and one or two cloves. Cover and boil for 20-30 minutes. Strain and use.
Cooking time 20 min
Use fish bones, heads, skin, and other trimmings. Cover with cold water, and for each ½lb. [225g] of trimmings add 1 small onion, 1 clove, ¼ bay leaf and a small sprig of parsley. Cover the pan and boil for 20 minutes. Strain and use for fish soups, or sauces to serve with fish.
Cooking time 10-15 min
Use the stalks and peelings of mushrooms. Wash them well and put in a pan with water to cover. Boil for 10-15 minutes and then strain.
Cooking time about ¾ hour
1 lb. [450g] mixed vegetables (e.g. 1 onion, 1 carrot, 2 or 3 cabbage leaves, piece of swede or turnip, 1 stalk of celery, 1 small parsnip)
1 oz. dripping (2 Tbs.)
2 pt. [1135ml] stock (4 c.)
2-3 tsp. salt
Pinch of pepper
4 Tbs. grated cheese
Measures level.
1. Prepare and slice the vegetables. Cabbage should be sliced finely and then cut across in two or three places to give short pieces
2. Melt the dripping in a saucepan and add the vegetables. Put on the lid and cook gently for about 15 minutes without browning. Shake the pan occasionally to prevent sticking.
3. Add the stock and seasoning and boil gently until the vegetables are tender.
4. The soup may be served as it is or with the vegetables rubbed through a sieve. Taste for seasoning, and serve the cheese separately, to be sprinkled on at the table.
Make in the same way as Mixed Vegetable soup #35, adding one or two tomatoes or ½ cup tomato juice or puree, and ¼ c. spaghetti or broken macaroni with the stock. Serve with cheese.
Quantities for 4-5 helpings:
4 oz. [110g] shredded cabbage
1 oz. [30g] dripping or other fat (2 Tbs.)
1 medium-sized onion, chopped
1 pt. [570ml] vegetable stock (2 c.)
1-2 tsp. salt
3 oz. [85g] grated carrot ( 1 c.)
Pinch of pepper
1 oz. [30g] oatmeal or semolina (2 Tbs.)
1 pt. [570ml] milk (2 c.)
Measures level. Cook in the same way as the Mixed Vegetable Soup, #35, frying the oatmeal with the vegetables and adding the milk at the end just in time to reheat before serving. Taste for seasoning.
Quantities for 4-5 helpings:
1½ lb, [670g] artichokes (6 large)
1½ pt, [850ml] vegetable stock (3 c.)
1 onion
1 stalk celery
Pinch of pepper
1 oz.[30g] fat or dripping (2 Tbs.)
½ pt. [285ml] milk (1 c.)
1-2 tsp. salt
Measures level. Cook in the same way as Mixed Vegetable Soup, #35. When cooked, rub through a sieve and reheat with the milk and seasoning. Taste for seasoning. Serve with chopped Parsley sprinkled on, or with croutons of fried or toasted bread.
Make in the same way as artichokes soup #38, but use fish stock #33 instead of the vegetable stock.
Quantities for four to five helpings:
8 oz. [225g] leeks (4 small or 2 large)
½ oz. [15g] dripping (1 Tbs.)
2 pt. [1140ml] Stock (four c. )
1 tsp. salt
Pinch of pepper
3 oz. [85g] bread crumbs (1 c.)
1 oz. [30g] grated cheese (4 Tbs.)
Measures level. Cook as described for mixed vegetable soup, number 35, adding the bread crumbs and cheese just before serving. Taste for seasoning.
Quantities for four to five helpings:
1 oz. [30g] dripping (2 tablespoons)
1 carrot, diced
1 onion, sliced
One turnip, diced
Two pints [1140ml] stock (four cups)
Three or four bacon rinds
Seven ounces [195g] lentils or split peas (¾ cup)
Pinch of dried thyme or little chopped savory
One-2 teaspoons salt
Pinch of pepper
½ pint [285ml] milk (one cup)
Measures level. Cook in the same way as mixed vegetable soup, #35, adding the lentils and flavouring with the stock. Cook gently for two hours or until the lentils are tender. Rub through a sieve. Return to the pan and add the milk. Heat, without boiling, and taste for seasoning. Serve with croutons of fried or toasted bread.
Quantities for four helpings:
8 ounces [225g] onions (4 small)
Half ounce [15g] fat or dripping (1 tablespoon)
Two pints [1140ml] stock (4 cups)
1-2 teaspoons salt
1/4 teaspoon pepper
4 slices thin toast
4 tablespoons grated cheese
Measures level. Cook as described for mixed vegetable soup, #35, slicing the onions very thinly. Serve the toast and cheese separately, or put a slice of toast sprinkled with cheese in the bottom of the soup plate before pouring in the soup.
Quantities for four helpings:
1 lb. [450g] potatoes (4 medium)
Half ounce [15g] fat or dripping (1 tablespoon)
Two pints [1140ml] stock (four cups)
Half pint [285ml] milk (one cup)
1-2 teaspoons salt
Pinch of pepper
Measures level. Cook as described for mixed vegetable soup, #35, adding the mint with the water. When the potatoes are tender, rub through a sieve. Add the milk and reheat. Taste for seasoning.
Quantities for four helpings:
1 lb. [450g] potatoes (4 medium)
Two ounces [55g] leek or onion, sliced (one small)
2 bacon rinds
Half ounce [15g] fat or dripping (1 tablespoon)
Two ounces [55g] chopped watercress (two-thirds cup)
1 pint [570ml] water (2 cups)
1 - 2 teaspoons salt
Pinch of pepper
Half pint [285ml] milk (1 cup)
Measures level. Cook as described for mixed vegetable soup, #35, adding the bacon rind with the potato and the watercress with the water. When the potatoes are tender, rub through a sieve and reheat with the milk. Taste for seasoning.
Quantities for four helpings:
1 lb [450g] cliff. mixed root vegetables, diced (e.g. one carrot, one turnip, one parsnip, 1 onion)
One ounce [30g] dripping (2 tablespoons)
3 tablespoons semolina or oatmeal
Two pints [1140ml] stock (four cups)
Salt and pepper to taste
Chopped parsley
Measures level. Cook as described for mixed vegetable soup, #35, adding the semolina or oatmeal just before the stock. Taste for seasoning and sprinkle with chopped parsley.
Quantities for four helpings:
One pt. [570ml] thin sauce #69, made with milk (2 cups)
Half pint [285ml] vegetable puree, see numbers 46-53 (1 cup)
Salt and pepper to taste
2 tablespoons chopped parsley or watercress
Measures level. To make the puree, prepare and chop or slice the vegetables and cook them in half pint boiling salted water, until they are quite tender. Then rub through a sieve and, if necessary, make up to half-pint with water or vegetable stock. Return to the pan and heat. Add the hot puree gradually to the hot sauce. Taste for seasoning and serve at once. The soup should be the consistency of thin cream. If it is too thick, add some milk or some vegetable stock. If cream soups are allowed to stand they tend to curdle, so do not combine puree and sauce until just before serving. Have the plates well heated. Sprinkle with the parsley or watercress.
cxcs ANt) soups 41
Use 3 c. celery cut in half-inch [15mm] lengths and 1 slice of onion, to make the puree for Recipe #46.
Use ¾ lb. [335g] tomatoes to make the puree for Recipe #46, or use ½ pt. [285ml] (1 c.) tomato puree from bottled or canned tomatoes. Add a pinch of paprika for extra flavour and ½ tsp. sugar.
Soak 6 oz. [170g] dried peas (¾ c.) and cook them to make the puree for Recipe #46. For the way to cook dried peas See #494.
Use ¾ lb. [335g] spinach to make the puree for Recipe #46.
Use 1 lb. [450g] carrots (4 medium) and 1 slice onion, to make the puree for Recipe #46.
Use 1 lb. [450g] artichokes (4 large) and 1 slice onion, to make the puree for Recipe #46.
Use 1 lb. [450g] of swedes and 1 slice onion, to make the puree for Recipe #46.
Measure the fish and liquid and make 1 ½ times that amount of thin sauce #69, using milk, or part milk and part Fish Stock, #33. Chop the shell-fish and add to the hot sauce with their liquid. Season with salt and
42 THE PENGUIN COOKER) BOOK
pepper, a pinch of ground mace, and a squeeze of lemon juice. Heat without boiling. Sprinkle with chopped parsley.
Quantities for 4-5 helpings:
1 ½ lb. [670g] chestnuts (4 doz.)
1 oz. [30g] chopped bacon (2 Tbs.)
1 large potato
1 large carrot
1 bay leaf
2 tsp. sugar
1 pt.[285ml] water (2 c.)
Salt and pepper to taste
About 1 pt. 285ml] hot stock (2 c.)
Croutons of fried bread
Measures level. Cut the tops off the chestnuts and bake them in the oven or grill them for 20 minutes. Remove the shells and the skins. Slice the vegetables. Put chestnuts, bacon, vegetables, sugar, and water in a pan and cook gently until tender - about ¾ hour. Rub through a sieve and add sufficient hot stock to make it the right consistency for serving, or like thin cream. Heat for a minute or two longer, and taste for seasoning. Serve with croutons of fried bread.
Quantities for 3 helpings:
1 onion, sliced
1 small carrot, chopped
1 oz.[30g] dripping (2 Tbs.)
1 pt. 285ml] stock (2 c.)
1 lb. [450g] tomatoes, chopped
3 or 4 bacon rinds
½ tsp. sugar
1 tsp. salt
Bouquet garni
Pinch of pepper
1 Tbs. flour
2 or 3 Tbs. milk
Measures level. Fry the onion and carrot in the dripping, using a saucepan. Add the stock, tomatoes, and flavourings. Cook gently until the tomatoes are soft, then rub
STOCKS AND SOUPS 43
through a sieve. Return to the pan. Mix the flour to a smooth cream with the milk, add some of the hot soup, mix well, and return to the pan. Stir until it boils, and cook for 5 minutes. Taste for seasoning and serve.
Quantities for 4 helpings:
½ lb. [225g] mushrooms
1 ½ pt. water or chicken stock (3 c.)
1 slice onion
2 oz. [55g] butter (4 Tbs.)
1 oz. [30g] flour (3 Tbs.)
Salt and pepper
4 Tbs. cream
4 Tbs. milk
Lemon juice
Nutmeg
Measures level. Chop the mushrooms, including the stalks. Add to the hot stock or water with the chopped onion. Boil gently for 20 minutes and then sieve. Melt the butter and mix in the flour. Cook for a minute or two and then add the mushroom liquid. Stir until boiling and boil for a few minutes. Season to taste, add the milk and cream, and a little lemon juice and grated nutmeg to taste. Serve at once.
Quantities for 4 helpings:
8 oz. [225g] fish fillets
¾ c. diced carrots
½ oz. fat (1. Tbs.)
¾ c. diced potatoes
1 rasher bacon or 2 rinds
1 c. milk
1 small onion, chopped
1 tsp, salt
1 ½ c. water or fish stock #33
Pinch of pepper
Chopped parsley
Measures level. Cut the fish in small pieces, removing any skin. Chop the bacon, and brown in the fat with the onion, using a saucepan. Add the fish stock or water and bring to the boil. Add the carrots and boil until nearly tender. Then add the potatoes and seasoning and cook
44 THE PRW4OteCO book
until tender. Add the fish and simmer for 10 minutes. Add the milk and reheat. Taste for seasoning. Serve sprinkIed with chopped parsley.
Quantities for 4 helpings~
2 doz. mussels (about 2 pt.)
1 clove
1 oz. [30g] margarine (2 Tbs.)
1 ½ pt. [850ml] water (.3 c.)
2 Tbs. flour
1 onion, sliced
½ pt. [285ml] milk (1 c.)
2 or 3 peppercorns
Salt and pepper
Sprig parsley
Chopped parsley
1 bay leaf
Measures level. Wash the mussels in several waters, taking care to scrub off all the sand. Put in a saucepan with the water, onion, and seasonings. Simmer for 15 minutes, when the mussel shells should be opened. Strain through fine muslin, keeping the stock. Remove the mussels from the shells, taking off the small beard under the black tongue. Melt the margarine and add the flour. Stir in the milk and cook for 5 minutes. Add the mussel stock gradually. Season well and, when boiling, add the mussels and serve at once, sprinkled with chopped parsley.
Quantities for 4 helpings:
1 oz. [30g] margarine (2 Tbs.)
½ pt. [285ml] milk (1 c.)
2 Tbs. flour
2 tsp. lemon-juice
1 ½ pt. [850ml] fish stock #33 (3 c.)
Salt and pepper
Chopped parsley
Measures level. Melt the margarine in a saucepan and stir in the flour. Add the stock and boil for 5 minutes. Add the milk and reheat. Add the lemon-juice, season to taste, and serve, sprinkled with chopped parsley.
37~t&,AND SOUPS 45
Dissolve good quality meat extract in some Bone Stock, #30, or Vegetable Stock, #32. Bring to the boil and season well before serving.
Use Consommé #61, and to each qt. [1140ml] (4 c.) add ½ c. mixed cooked vegetables cut in fine strips. Suitable vegetables are carrots, celery, French beans, turnips, or swedes. In addition add 1 Tbs. minced or finely chopped leek or onion.
Use Consommé, #61, and add some cooked macaroni, or spaghetti, or some of the special pastes sold for garnishing soups.
Use Consommé, #61, and add 2 level Tbs. Grated parmesan cheese to each pint of hot consomme. Stir until melted. If no Parmesan is available, use dry Cheddar instead, but add 3 level Tbs. to a pint [570ml].
Use Consommé, #61, and allow 2 level Tbs. granulated gelatine to each quart. Only the finest quality packet gelatine should be used, or the flavour of the soup will be spoiled. Dissolve the gelatine in the hot consommé and pour into serving dishes to set.