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Soups,

Soups

A good soup is filling, warming and is economical to make. Some soups take some time to cook while others are quick to cook.

Barley is used to thicken mutton broth and goes well with a beef soup. While rice goes well with chicken soups as does noodles, spaghetti and macaroni.

When tender vegetables are used the stock should be light then cooked for only 20 minutes.

Use cream to enrich seafood and tomato soups. In deed a little dash of cream or sour cream can lift many soups. While a dash of sherry in other soups enhances the flavour.

Not all soups are made from previously prepared stock.

Mutton Broth

Approximately 4 to 6 servings.

Ingredients.

1lb ( 500g) Mutton Neck [scrag end].

2oz ( 60g ) Pearl Barley.

4pts ( 2.25l) Water.

2 tablespoons ( 40ml ) chopped Parsley.

1tablespoon ( 20ml ) Salt. { but less salt can be used if preferred }

¼ teaspoon ( 1.25ml) Pepper.

2 sticks of Celery.

1 each of – Carrot, – Onion, – Turnip.

Method.

  1. Wash the meat and cut the meat off the bones and remove the fat.

  2. Cut the meat in to small pieces.

  3. Put the meat and bones in to a saucepan with the water, salt and pepper.

  4. Wash the barley well in cold water then add it to the saucepan.

  5. Bring slowly to simmering point to extract the juices and flavour from the meat and bones.

  6. Whilst the meat is simmering slowly wash and prepare the vegetables then cut in to small dice.

  7. When the broth has been simmering for about 11/2 hours add the diced vegetables.

  8. Simmer for about another 30 minutes to 11/2 hours more.

  9. Then take out the bones and remove any fat with a spoon and pieces of kitchen paper.

  10. Add the finely chopped parsley.

  11. Serve hot in a soup tureen.

     

Oyster Soup.

Though it is called oyster soup the oysters can be substituted with mussels, clams etc.

Approximately 4 to 6 servings.

Ingredients

3pts ( 1.7l ) Fish stock.

1pt ( 600ml ) Milk or 1gill ( 14oml ) Cream.

2oz ( 60g ) each of – Butter – Flour.

1 teaspoon ( 5ml) Anchovy sauce.

3 dozen Oysters or Mussels, or Clams.

1 blade of Mace.

Strip of thinly-peeled Lemon rind.

Squeeze of lemon juice.

Salt and Cayenne Pepper to taste.

Method.

  1. Beard the oysters.

  2. Put the beards in to the stock with the lemon rind and mace.

  3. Simmer for 30 minutes then strain the stock.

  4. Melt the butter then off the stove stir in the flour.

  5. Stir with a wooden spoon till smooth.

  6. Then cook for 1 minute.

  7. Add the stock and stir till it boils.

  8. Take of the heat and add the milk or cream.

  9. Re-heat, but do not allow to boil if cream has been added as it will curdle.

  10. Add the cayenne pepper, lemon juice and anchovy sauce.

  11. Put the oysters in to a strainer.

  12. Boil the oyster liquor and hold them in it for 5 seconds.

  13. Put the oysters in a soup tureen and pour the soup over them.

Chicken and Vegetable Broth.

Serves 6

Ingredients.

5cups ( 1.25l) Chicken Stock.

2 cups ( 500ml ) Diced vegetables in season, ( carrots, parsnip, celery, leeks, corn kernels etc.)

¼ cup ( 60ml) short grain Rice.

1tablespoon ( 20ml ) chopped Parsley.

1oz ( 30g) Butter.

Salt and freshly ground black pepper to taste.

Method.

  1. In a large saucepan, melt the butter then sauté the vegetables but do not allow to colour.

  2. Add the stock and rice.

  3. Cover the saucepan and simmer for 20 minutes.

  4. Add the salt and pepper to taste.

  5. Sprinkle with the parsley just before serving. 

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