The Penny-Pinching Epicures Soup Kettle
(Page 4 of 9)
January/February 1973
By Marjorie M. Watkins
Gently saute and stir the onion in the fat until the diced pieces are transparent. Add, and continue to stir and fry the turnips till they're lightly browned. Add the potatoes and stock, bring to a boil, reduce heat and simmer covered 10-15 minutes. Stir in milk and reheat to simmering, taste and add salt and pepper as necessary.
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Turnip chowder can also be made with veal or pork stock, or—lacking any stock or bones—bacon or salt pork. Brown the diced bacon or pork, strain out the solid pieces and reserve for a garnish. Saute the onions and turnips with a sprinkling of thyme or marjoram (1/4 to 1/2 teaspoon). Add potatoes, one teaspoon salt and two cups (or enough to cover all) boiling water. Simmer with a lid on the kettle for 15 to 20 minutes, then stir in one cup milk. Let rest, covered, off heat for 5 minutes. Serves four.
* Cream Alternate: one cup instant powdered mixed with one cup whole milk. This cuts down the cost of the soup, while maintaining its consistency and flavor . . . and cholesterol counters can eat the vichyssoise with assurance. You can also use half-and-half cream as an alternative.
When sorrel—the "sour grass" with spearhead leaves—is growing abundantly, one can vary the menu with a green soup made with unstrained stock from veal bones, chicken foot soup or basic chicken stock (dark green lettuce leaves can be used with the sorrel).
GREEN SOUP
2 tablespoons cooking oil
2 or 3 green onions, thinly sliced
4 cups stock or broth
1 large potato, peeled and shredded
1 cup tightly packed washed, chopped sorrel leaves
1 teaspoon salt
Stir and sauté the onions lightly in the oil for three minutes. Add the stock and shredded potato, bring to a boil and simmer—uncovered—for five minutes. Add the sorrel, cover and cook one minute (the grass should be limp but still flavorful). Serves four.
Whenever I make a pumpkin pie, I always seem to wind up with more pulp than the recipe calls for. Here are two ways to use up one-half or one cup of pumpkin most deliciously:
PUMPKIN POTAGE
1 cup canned or cooked pumpkin purée
2 cups rich chicken stock with meat from the bones
2 tablespoons potato flour or cornstarch
1 cup milk or half-and-half
1 tablespoon chopped fresh parsley
Salt to taste
Blend together and heat the pumpkin and chicken stock. Mix the potato flour or cornstarch with a little of the milk or cream and add it to the soup as you stir. Continue stirring and, as the mixture thickens, slowly pour in the remaining milk or cream. Salt to taste and garnish each bowlful with a pinch or two of parsley. Serves four.
QUICK LITTLE PUMPKIN SOUP
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