Seasonal Soup

Chestnut Soup

Some seasonal soup recipes from 1942

Ingredients:
½lb chestnuts
1oz margarine
Quart vegetable stock
Teaspoon sugar
Chopped onion
Teaspoon lemon juice (equivalent in substitute)

Method:
Shell, blanch, and peel chestnuts. Put in the pan with the margarine and onion and stew gently with the lid on for ½ hour, or until soft enough to mash through sieve. Add the stock and sugar, and simmer for five minutes. Stir in the lemon juice and serve.

Carrot Cream Soup

Ingredients:
1lb carrots
½ pint vegetable stock
1 large onion
1 tablespoon minced parsley
Pint household milk

Method:
Scrub carrots and steam until tender. Chop the onion and stew separately in a little milk. Add to the carrots and put through a sieve. Add rest of milk and vegetable stock and make hot. Just before serving add the parsley.

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Quick Vegetable Soup

Grow and Can your own
Grow and Can your own

Ingredients:
½ oz dripping
12 oz mixed vegetables, diced
1½ pints water or stock
Salt and pepper
Chopped parsley

Method: Melt the dripping in a saucepan, add the vegetables and cook gently in the fat for at least 5 minutes. Add the liquid and simmer slowly for 25 minutes. Season the soup, then rub through a sieve to make a purée. Reheat and serve sprinkled with chopped parsley. Serves 4.

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