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Soup of the Evening – Beautiful Soup

From Lowney’s Cookbook – a Relic of the early 20th Century)

New England Chowder

Sautee 1/4 cup minced onion in 1/4 cup salt pork fat. When translucent, add 4 cups clams or 4 pounds haddock, cut up, and simmer gently for 30 minutes. Meanwhile, parboil 3 cups diced potato. Add potato dice to onion/fish mixture, and add 2 cups boiling water,  (orhot court-boullion.) and simmer until potatoes are just tender.

Melt 4 Tbsp butter and blend with 2Tbsp flour,  and add 4 cups diced fresh tomatoes.  Mix into fish mixture and season with salt, pepper and cayenne. Serve in individual bowls , over buttered crackers.

Lobster Chowder

Melt 1/4 cup salt pork fat and sautee in 1/4 cup minced onion. When onion is cooked, strain fat and reserve. In the top of a double-boiler, melt 2 TBsp butter and make a roux of 2 TBsp flour. Add one quart of milk, salt to taste, pepper and one blade of mace. Add two cups cubed lobster meat and simmer over hot water for 20 minutes. Add 1 cup hot cream and the onion-steeped melted salt-pork fat.

Mulligatawney Soup

Melt 1/4 cup butter and lightly sautee in it for five minutes: 1/4 cup minced onion, 1 TBsp minced carrot, 2 cups chopped tomato, 1/2 cup chopped green apple.

Add to the butter/vegetable mixture: 6 cups chicken stock, 2 TBsp chopped cooked ham, 4 cloves, 1 tsp curry powder, 1 tsp chopped parsley, 1/2 cup chopped cooked chicken, 1 TBsp tomato catsup 1/4 cup boiled rice. Cover and cook for half an hour. Garnish with slices of fresh lemon