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Tomato and Meatball Soup

3 large ripe tomatoes
2 onions
2.1/2 beef cubes
1 Tsp sugar
1 cup rice
1 small can of tomato soup
1/2 stick celery
Salt and pepper

Meatballs

1 minced steak
1 egg
Nutmeg
Breadcrumbs

1) Boil tomatoes and onions in water until cooked, put though sieve and celery, beef cubes, sugar, soup, salt and pepper.

2) Combine meatballs ingredients, season to taste and make into small balls.

3) Bring to boil and add one cup of rice.

4) Add meatballs to soup.

5) Simmer until celery is tender.

 

Chestnut Soup

Ingredients:
½lb chestnuts
1oz margarine
Quart vegetable stock
Teaspoon sugar
Chopped onion
Teaspoon lemon juice (equivalent in substitute)
1) Preheat oven to 200°C. If using fresh chestnuts, use a sharp knife to cut a cross into the flat side of the chestnuts. Transfer to a baking tray and bake for about 30 minutes, until chestnuts feel quite soft. Set aside until cool enough to handle (they peel much better when warm), then use a small knife to remove the shells and any furry skins.

2) Heat margarine in a large saucepan. Add the onion and cook over low heat for 5-6 minutes until the onion softens and the mixture just starts to turn golden. Add chestnuts, stock and sugar. Season, then bring to the boil. Reduce heat to low and simmer, partially covered, for 45 minutes.

3) When warm enough, stir in the lemon juice and serve.

 

Artichoke Soup

1 lb artichoke
1 oz lean ham
1 stick celery
1 oz butter
1 bay leave
1 small onion
11/2 pints white stock
1/2 pint milk
1 tsp cream
2 egg Yolk
Pepper
Salt
Parsley stalks

1) Wash and brush the artichokes, putting them into a basin with clean cold water and peel carefully, changing the water as soon as it becomes dirty.

2) Place the artichokes as they are peeled into another basin of clean water, with a little vinegar or lemon juice in it, in order to preserve their colour.

3) Slice the onion thinly, and cut celery into shreds, and cut ham into small pieces.

4) Melt butter in an enamelled saucepan, add the artichokes, onion, ham, celery, bay leaf and parsley stalks.

5) Put lid on the pan and cook for 10mins, shaking the oan occasionally to prevent the contents burning.

6) Add stock, pepper and salt, and let all simmer gently from not to one and a half hours, or until the artichokes are soft.

7) Rub the soup through a hair sieve into a basin, then rinse out the saucepan and return the soup to reheat.

8) Put the flour into a basin, and add the milk gradually to it, mixing until quite smooth. Add this to the soup, and stir over heat until boiling.

9) Continue boiling for a few minutes, and add more seasoning if necessary. If cream and yolks are used for thickening, omit the flour and milk.

10) Beat the yolk of eggs and cream together in a basin, strain them into the soup, stirring all the time, and do not boil the soup again or it will curdle.

 

Tomato and Meatball Soup

3 large ripe tomatoes
2 onions
2.1/2 beef cubes
1 Tsp sugar
1 cup rice
1 small can of tomato soup
1/2 stick celery
Salt and pepper

Meatballs

1 minced steak
1 egg
Nutmeg
Breadcrumbs

1) Boil tomatoes and onions in water until cooked, put though sieve and celery, beef cubes, sugar, soup, salt and pepper.

2) Combine meatballs ingredients, season to taste and make into small balls.

3) Bring to boil and add one cup of rice.

4) Add meatballs to soup.

5) Simmer until celery is tender.

 

Chestnut Soup

Ingredients:
½lb chestnuts
1oz margarine
Quart vegetable stock
Teaspoon sugar
Chopped onion
Teaspoon lemon juice (equivalent in substitute)
1) Preheat oven to 200°C. If using fresh chestnuts, use a sharp knife to cut a cross into the flat side of the chestnuts. Transfer to a baking tray and bake for about 30 minutes, until chestnuts feel quite soft. Set aside until cool enough to handle (they peel much better when warm), then use a small knife to remove the shells and any furry skins.

2) Heat margarine in a large saucepan. Add the onion and cook over low heat for 5-6 minutes until the onion softens and the mixture just starts to turn golden. Add chestnuts, stock and sugar. Season, then bring to the boil. Reduce heat to low and simmer, partially covered, for 45 minutes.

3) When warm enough, stir in the lemon juice and serve.

 

Artichoke Soup

1 lb artichoke
1 oz lean ham
1 stick celery
1 oz butter
1 bay leave
1 small onion
11/2 pints white stock
1/2 pint milk
1 tsp cream
2 egg Yolk
Pepper
Salt
Parsley stalks

1) Wash and brush the artichokes, putting them into a basin with clean cold water and peel carefully, changing the water as soon as it becomes dirty.

2) Place the artichokes as they are peeled into another basin of clean water, with a little vinegar or lemon juice in it, in order to preserve their colour.

3) Slice the onion thinly, and cut celery into shreds, and cut ham into small pieces.

4) Melt butter in an enamelled saucepan, add the artichokes, onion, ham, celery, bay leaf and parsley stalks.

5) Put lid on the pan and cook for 10mins, shaking the oan occasionally to prevent the contents burning.

6) Add stock, pepper and salt, and let all simmer gently from not to one and a half hours, or until the artichokes are soft.

7) Rub the soup through a hair sieve into a basin, then rinse out the saucepan and return the soup to reheat.

8) Put the flour into a basin, and add the milk gradually to it, mixing until quite smooth. Add this to the soup, and stir over heat until boiling.

9) Continue boiling for a few minutes, and add more seasoning if necessary. If cream and yolks are used for thickening, omit the flour and milk.

10) Beat the yolk of eggs and cream together in a basin, strain them into the soup, stirring all the time, and do not boil the soup again or it will curdle.