Delicious soups can easily fill our stomachs anytime of the day. Try any one of these excellent soup recipes reprinted by Susan Alexander Truffles.
Transcript of Best Soup Recipes for the Picky Palate
1. Best Soup Recipes for the Picky Palate So many good
soupstinned, frozen, dehydratedare on the market that it would seem
idle to have a section on that subject in a book designed to assist
in the rapid preparation of memorable menus. This is all the more
true, if anything can be said to be all the "more true," because
most good soups require a very long time to prepare. There are,
however, a number of things one can do to already prepared soups to
make them much better, and there are several ways of combining two
or more commercial soups which will make the final product a thing
of beauty and, if not a joy forever, at least a joy every time you
taste it. And finally there are included here one or two soups of
my own which will keep your guests guessing as to the contents,
which can be constructed quickly, and which, above all, taste good.
There are a number of food combinations and drink combinations
which, like man and wife, should never, or at least hardly ever, be
put asunder. Bacon and eggs, fish and biscuits, artichokes and
melted butter, raw oysters and lemon juice, gin and dry vermouth
are some of them. The same is true of soup and sherry. Few indeed
are the soups which are not improved by the addition of a little
sherry. The sherry should be dry and it should be good; there
should be enough, not too much, but enough of it. A teaspoonful to
a cup will do little; a tablespoonful will metamorphose the soup. A
glass of sherry to drink with the soup will add even more to its
enjoyment. Originally it was planned to offer in this book either a
round dozenwhatever that isor two dozen recipes in each section.
Somehow my arithmetic failed in this instance, and we have here a
baker's dozen of 25 recipes. Aside from depriving the reader of a
bonus recipe, a churlish act, I felt that to remove one would be as
dangerous as to alter my socks when I had inadvertently put them on
wrong side out. We have, therefore, the magic number of thirteen
soups. If that particular number bothers you, you eliminate one.
There is an old Belgian adage which seems to apply, or can be made
to apply, here. It is said of a young man when he is courting a
girl that he always pays careful attention to the soup he
2. is served in her house, because he knows that if the soup is
good, everything else will be good. It is a point to remember when
preparing the following recipes. ALLIGATOR TAIL SOUP SERVES 4
During World War II, when there were more vital foods than soup on
which to expend one's blue ration points, a man decided he could
still serve soup to his guests if he made it out of bouillon cubes
and water, both of which were point-free. The recipe below was the
result. It proved successful enough to merit a name. He chose
Alligator Tail out of pure whim. It was in fact good enough to keep
on using after the wartime necessity had passed and is useful when
you are in haste to prepare a dinner for people who have "eaten
everything." The ingredients can be put together quickly, placed on
the low burner, and allowed to simmer without attention until you
are ready to serve. 6 BEEF BOUILLON CUBES 1 QUART WATER 1
TABLESPOON LIQUID GARLIC 1 TABLESPOON WORCESTERSHIRE SAUCE 1
TABLESPOON GUMBO FILE 12 COLOSSAL RIPE OLIVES CUP DRY SHERRY 2
TABLESPOONS CHOPPED PARSLEY Put the bouillon cubes, water, liquid
garlic, and Worcestershire sauce in a large saucepan, sprinkle the
surface with the gumbo file. While the soup is cooking over a low
flame, slice the olives lengthwise around the pit, and add the
slices to the soup. When you are ready to serve, bring the soup to
a boil, and stir in the sherry. Pour into soup cups, garnish with
the chopped parsley, and serve. BEAN TURTLE SOUP SERVES 4 This
combination of two tinned soups has the simplicity and the taste of
culinary genius. It ranks, in my estimation, second only to a
magnificent brew called Potage Baroque, a speciality of that great
New York restaurantthe Baroque. Essentially intended for formal
dining, Bean Turtle Soup is more than something to eat; it is
something to savour, to sip slowly like a fine wine, and to talk
about while you are eating itand afterwards. You will find that
this soup will appear often on your menus.
3. You may use any condensed black bean soup you like, but for
the green turtle soup I suggest Ancora, which comes in tins of
three sizes: small, medium, and large. By varying the size of the
tin, you can also vary the amount of the finished product as well
as its consistency. Regardless of the proportions, it is always
excellent. 1 LARGE TIN ANCORA GREEN TURTLE SOUP 1 TIN CONDENSED
BLACK BEAN SOUP CUP SHERRY 4 SLICES HARD-BOILED EGG, VERY THIN
Separate the green turtle meat from the soup, and divide the meat
among the soup cups. Place the black bean soup in a saucepan over a
low flame, and gradually stir in the green turtle soup until the
mixture is completely smooth. Let it heat very slowly. Just before
serving, add the sherry and stir it in well. Bring to a boil, and
pour over the green turtle meat. Garnish each cup with a slice of
egg, and serve with melba toast. Photo owned by Chenisuyan BOULA
SERVES 4 "For God, for country, and . . ." well, anyway, Boula is
one of the best known and one of the best of the combination soups.
Even old Harvards have been known to relish it. It is made by a
judicious blending of clear green turtle consomm and green pea
soup. If you add an appreciable quantity of green turtle meat to
the combination, you are entitled to add an extra "boula" and call
the result Boula Boula. Whatever the name, the soup will give a
party atmosphere to almost any meal. 1 TIN CONDENSED CREAM OF PEA
SOUP 1 LARGE TIN GREEN TURTLE CONSOMME
4. 6 TABLESPOONS SHERRY PINT WHIPPING CREAM Use a double boiler
for this recipe. Half fill the lower pan with water, and bring to a
boil. Put the green pea soup in the upper pan, and, over the
boiling water, gradually pour in the green turtle consomm, stirring
madly all the while with a wire whisk to make a smooth mixture. Add
the sherry, the green turtle meat from the tin, and additional
green turtle meat if you are making the doubled Boula. Just before
you are ready to serve, whip the cream fairly stiff. Put the soup
into four ovenproof serving dishes, float two tablespoons of
whipped cream on each, and place under a hot broiler flame (500
degrees) for three minutes. Remove and serve at once. CHEESE SOUP
SERVES 6 This is a rich, thick, full-bodied soup, ideal for
luncheon on cold days, or for supper following an afternoon's
skating or other cold-weather sport. It is also a fine dish to
serve after a late party when the host, hostess, and a few favoured
guests sit down to rest and to a little snack before closing up the
affair finally. If you wish to use it as a cream soup preceding a
meal rather than as a meal itself, dilute it just before serving
with a little hot milk. This soup is not for calorie counters. 3
PINTS MILK 2 CLOVES GARLIC 4 TABLESPOONS BUTTER 4 TABLESPOONS FLOUR
4 EGG YOLKS CUP WHIPPING CREAM 1 TEASPOON SALT TEASPOON BLACK
PEPPER 1 TEASPOON GROUND CUMIN 2 CUPS DRY WHITE WINE 2 CUPS SHARP
CHEESE, GRATED Scald the milk and gash the garlic. Melt the butter
in the top of a double boiler, stir in the flour with a wooden
spoon and blend into a roux, cooking over a low fire for about five
minutes, stirring constantly. Gradually add the scalded milk to the
roux, blending it well to
5. Photo owned by Stu Pivack avoid lumps. Add the garlic. Have
the water boiling in the lower half of the double boiler, place the
top half over it, and cook covered for twenty minutes, stirring
occasionally. Beat the egg yolks lightly with the cream or mix in a
swirl mixer. Remove the garlic. Add salt, pepper, cumin, the white
wine, and the grated cheese. Stir constantly until the cheese has
melted. Add the egg yolks and cream, and continue to cook and stir
for three or four minutes. Serve in soup cups, each garnished with
a small sprig of parsley. French bread, a little dark as to crust,
or crusty hot rolls should be served with the soup. CLAM MONGOLE
SERVES 4 This recipe is a variation of and, I think, an improvement
on a very well-known soup: Pure Mongole. Recipes for Pure Mongole
vary but little, and are based on combining tomato and green pea
soups in equal quantities. The use of condensed cream of tomato and
cream of pea makes this a quick and easy dish for the harassed
chef, or for one who is not. The combination is usually diluted by
the addition of water, or water and consomm. The result is a rich,
filling, and pleasant brew which can be served as part of an
elaborate meal, or will make, with the addition of a salad, an
acceptable light luncheon. Clam Mongole is even better suited to
the latter purpose, and is, at the same time, an unusual and
appealing soup course for a dinner. The use of milk in the
following recipe will give you a thicker and richer blend. You may,
of course, control the consistency of the final product by varying
the quantity of milk or water. 1 TIN CONDENSED CREAM OF TOMATO SOUP
1 TIN CONDENSED PEA SOUP 1 TIN MINCED CLAMS 1 CUP WATER OR MILK 4
DASHES SCOTCH BONNET
6. Place the two soups in a saucepan, drain the clams, and add
the juice to the soups. Over a low fire and using a wire whisk,
stir the mixture until it is smooth. Gradually add the other
liquid, stirring all the while. When the soup has reached the
consistency you like, add the clams and bring to a boil, but do not
let boil. Add the Scotch Bonnet, stir well, and serve at once, very
hot. Carr's Table Water Biscuits make an ideal accompaniment.
CONSOMME FLORENTINE SERVES 4 Exactly why Florence and spinach
should be, culinarily speaking, always associated, I do not know,
but they are. It could be, of course, because Florence is ancient
and civilized, and a taste for spinach is both civilized and
mature. Quite apart from the philosophy of the nomenclature, this
soup is one of the specialities of the Italian Line, and a soup
which you will enjoy serving and eating. It is very readily
prepared. Broth made by boiling a chicken is the most desirable;
but you may also make the broth from a chicken extract, such as Fur
and Feather, and hot water; or even from chicken bouillon cubes and
water. Whichever you use, the broth should be fairly strong. 4 CUPS
CHICKEN BROTH l CUPS COOKED RICE CUP CHOPPED COOKED SPINACH SALT
PEPPER GRATED CHEESE Place the chicken broth in a large saucepan.
Add the cooked rice and the cooked, chopped spinach. Over a low
heat bring to a boil. Season to taste with salt and pepper and
serve hot, with grated cheese on the side. CROCODILE TEAR SOUP
SERVES 4 This soup is the direct descendant of Alligator Tail Soup;
perhaps one should say a refinement of it. Crocodile Tear Soup has
only a slightly different flavorthe difference between alligators
and crocodiles is not marked except to an expert on matters
reptiliana bit more body, but is quite as easy to make, and even
more delicious. The inventor's wife, a source of constant
inspiration, suggested the use of avocado because she does not like
olives. That hint was enough to goad the inventor into carrying
Alligator Tail Soup a step further, and he came up with Crocodile
Tear Soup. I am afraid he spread the story that it was made from
extract of congealed crocodile tears combined judiciously with the
waters of the Nile. 1 TIN (2 CUPS) TOMATO JUICE
7. l CUPS WATER 6 BEEF BOUILLON CUBES 1 TABLESPOON
WORCESTERSHIRE SAUCE 1 TEASPOON DRIED MARJORAM 1 TEASPOON DRIED
THYME 1 TABLESPOON GUMBO FILE AVOCADO, RIPE BUT NOT TOO SOFT 8
TABLESPOONS SHERRY 2 TABLESPOONS CHOPPED FRESH CHIVES Heat the
water and tomato juice in a large saucepan. Add bouillon cubes,
Worcestershire sauce, marjoram, thyme, and sprinkle the gumbo file
over the surface. While the soup is cooking slowly, cut the avocado
into thin slices, and divide them among the soup cups. Let the soup
boil for a few seconds; stir in the sherry. Pour the soup over the
sliced avocado, garnish with chopped chives, and serve at once.
CUCUMBER SOUP SERVES 6 This excellent soup may be made and stored
in the refrigerator for use as much as two days later, but no
longer, lest the shrimp spoil. At a minimum it should be
refrigerated for a couple of hours before it is served, even if you
start with chilled material. While it is possible to make the soup
by chopping the ingredients very fine with a knife and then putting
them through a sieve, that method is both arduous and time
consuming. I would not attempt to make it without the assistance of
a blender. It is then simplicity itself. If fresh dill is
available, use it; if it is not, I suggest you substitute fresh
chives. Tinned shrimp may be used in lieu of fresh, but the result
will not be so felicitous. POUND COOKED SHRIMP 1 LARGE CUCUMBER 3
SPRING ONIONS 2 TEASPOONS PREPARED MUSTARD 1 TEASPOON SALT TEASPOON
BLACK PEPPER 1 QUART BUTTERMILK
8. 1 TABLESPOON CHOPPED FRESH DILL Photo owned by Mohylek Chop
the shrimp, the cucumber (unpeeled), and the onions into coarse
dice. Place them in the blender, add the mustard, salt, pepper, and
two cups of buttermilk. Add the dill. Turn on the blender (high if
it is adjustable) and blend for about one minute. Pour the blend
into a bowl or large jar, add the remaining buttermilk, and stir
well. If the soup is too thick add more buttermilk. Stir it well.
Taste, and correct the seasoning with additional salt or pepper.
Store in the refrigerator to cool. Serve well chilled with hot
toasted saltines on the side. With this recipe, I'm reminded of
another rich soup that uses crab instead of shrimp. Its luscious,
earthy taste is the result of using truffle oil. EDEN PUREE SERVES
4 While there is no evidence that Eve made soup out of her apples,
I know an Eve who does. The result is delicious and, so far as I
have been able to tell, not nearly so dangerous to the inhabitants
of a garden as was the original use of the fruit. The pure
described below is simple, and the actual time you will have to
spend on it is short, but it will require about two hours cooking
on a low burner. It is the sort of thing you may start while
preparing luncheon or dinner, look at once or twice during the next
couple of hours, and when it has finished cooking, devote ten
minutes to it for the final touches. Jarred and stored in the
refrigerator, it will be ready when you need it, and require only
to be shaken well and heated before serving. 2 LARGE APPLES 2
MEDIUM ONIONS 6 CUPS WATER
9. 10 BEEF BOUILLON CUBES 12 WHOLE CLOVES 1 CUP CREAM TABASCO
SCOTCH BONNET 1 TEASPOON MINCED PARSLEY Slice the apples and the
onions thin. Bring the water to a boil in a large saucepan, add the
bouillon cubes. When they are dissolved, add the cloves and the
apple and onion slices. Cover and let boil gently until the apple
and onion are mushy, about two hours. Add water from time to time
if needed, to keep about four cups of liquid in the pan. Strain the
liquid, and mash the apple and onion through a sieve into the
broth. Add to this pure the cream, and two dashes each of Tabasco
and Scotch Bonnet. Garnish with minced parsley and serve hot. (A
blender may be used, if available.) ONION SOUP SERVES 4 Few soups
are equally suitable both for opening a dinner and for the main
course at luncheon or supper. One of these is French onion soup. To
make it from scratch is a time-consuming task: many onions have to
be sliced and sauted slowly in butter for about forty-five minutes,
stock must be prepared and then cooked with the sauted onions for
several hours before the soup is ready to eat. There are a great
variety of tinned, jarred, frozen, and dehydrated onion soups
available, but no one of them with which I am familiar has either
the flavour or consistency which onion soup should possess. It is
possible, however, by combining two tinned varieties, to create
with a minimum of effort a soup with a fine flavour, the proper
consistency, and a goodly portion of onions. The recipe below will
yield enough to provide a light lunch for two people, or an
adequate soup course for four. Photo owned by The Madras
10. 1 TIN CAMPBELL'S CONDENSED ONION SOUP 1 TIN HABITANT FRENCH
ONION SOUP CUP CLARET OR BURGUNDY 1 LARGE CROUTON OR SLICE FRENCH
BREAD FOR EACH SERVING CUP GRATED PARMESAN CHEESE Combine the soups
in a saucepan, blending well over a low fire. Just before they are
thoroughly heated, add the wine and bring to the boiling point.
Place the croutons in large, hot soup plates, ladle the soup over
the croutons, and serve with grated cheese on the side. MADRILNE
TSARINA SERVES 4 This is the soup par excellence for a formal
luncheon or dinner when the temperature outside your
air-conditioned dining room is in the nineties. It is most
appealing to the eye; it has taste, in both senses of the word; and
it is ridiculously easy to make, provided you have had the
forethought to put two tins of madrilne in your refrigerator to
jell at least six hours before you plan to serve the soup. I am
indebted, deeply indebted, I should say, for the recipe to a member
of the informal luncheon group mentioned in the Introduction. She
claims she tossed it off in an idle moment; perhaps she did, for
like most works of genius, it is simple. 2 TINS JELLIED MADRILNE
CUP SOUR CREAM 4 TEASPOONS CAVIAR 1 LEMON, QUARTERED 4 S PRIGS
WATER CRESS Divide the madrilne among four bouillon cups. Place a
generous tablespoon of sour cream on each serving, and add to the
sour cream an equally generous teaspoon of caviar. Squeeze the
juice of a quarter of a lemon over each cup, and garnish each with
a sprig of water cress. Serve forthwith. Hot melba toast,
preferably homemade and right out of the oven, blends perfectly,
taste-wise, with the soup. SUMMER SOUP SERVES 4 A cold soup of more
than ordinary appeal, and one which you can prepare and serve at a
moment's notice and in about the time it takes to make a side car,
is, like that drink, put together in a cocktail shaker. This
combination is particularly useful on a hot evening when everyone
wishes to linger on the terrace as long as possible. It may be
served or even made
11. there as easily as in the kitchen. While by no means
essential, hot saltines complement the soup perfectly. The
quantities listed are those you will get from a tin of the juice
and a tin of the soup respectively. 2 CUPS TOMATO JUICE l CUPS
CONDENSED CREAM OF CELERY SOUP CUP MILK 1 MEDIUM ONION, GRATED
TABASCO SALT CAYENNE 1 CUP COARSELY CRACKED ICE CHOPPED CHIVES Pour
the tomato juice, the soup, and the milk into a large cocktail
shaker. Add the grated onion, a few drops of Tabasco, a little
salt, and a pinch of cayenne. Put in the ice and shake with fine
abandon until the mixture is thoroughly chilled. Strain into soup
cups, garnish each with a sprinkling of chopped chives, and serve.
ZUPPO PAVESE SERVES 4 Just as French onion soup is more of a meal
in itself than a first course for dinner, so this fine Italian
peasant dish is more appropriate as the chief feature of a light
luncheon or late supper than as part of an evening repast. The
important thing to remember is the quality of the broth. It must be
rich and full-bodied, but not thick. Broth made from boiling a
chicken and then cooking the stock down to about one half its
original volume is the best. If you make the broth from chicken
extract and water, use a generous teaspoon and a half of extract
for each cup of water. 4 PIECES WHITE BREAD 2 TABLESPOONS BUTTER 4
CUPS GOOD CHICKEN BROTH TEASPOON FRESH PEPPER 4 EGGS 2 TABLESPOONS
GRATED PARMESAN CHEESE
12. PAPRIKA Remove the crust from the bread. Melt the butter in
a skillet and saut the bread on both sides until brown. Meanwhile
place the broth in a deep skillet or a flat-bottomed saucepan, add
freshly ground pepper, and bring to a boil. Extinguish the flame
under the broth and poach the eggs in it, covered, until they are
firm and on the hard side. The yolks should not run when the eggs
are cut. Place each piece of bread in a hot soup plate, and
sprinkle with half a tablespoon of grated cheese. Place a poached
egg on each piece of bread, and divide the broth among the four
plates. Garnish with a few pinches of paprika, and serve with
additional grated cheese on the side. A Mixed Green Salad (qv) in
addition to the soup will give you a light but nourishing meal, and
a glass or two of dry Orvieto will make it a memorable one as well.
This reproduction is brought to you by Susan Alexander Truffles. If
you want to learn about truffles, drop by our website for
information.