Spinach cream soup

INGREDIENTS:

• ½ kg spinach
• 30 grams butter
• 1 cup milk
• 1 onion
• 6 cups water
• 5 grams corn flour
• ½ cup cream
• croutons
• salt and white pepper to taste

Method:

Wash the spinach thoroughly.  Slice the onion and fry in butter for a few minutes.  Add the spinach and water and cook on low fire for 30 to 40 minutes.  Pss through a sieve and add the arrowroot blended to a smooth paste with milk.  Cook for 2 to 3 minutes, season to taste.  Serve hot with croutons and cream mixed lightly in it.
                                                                                                                Serves 8.

 

Tomato Soup

INGREDIENTS:

• ½ kg tomatoes
• 1 medium carrot
• 2 cloves
• 1½ table spoons pepper
• 2 slices of fried bread
• 2 table spoons sugar
• 4 cups water
• 1 onion
• ½ cm cinnamon
• 30 grams butter
• 2½ table spoons corn flour
• White pepper to taste
• Cochineal color
• Salt to taste

 Method:

Cook whole tomatoes, whole spices with water, on low fire for 45 minutes.  Rub through a wire sieve, return to the pan and cook.  Blend the corn flour with stock or water, add to the soup and boil for 7 minutes.  Mix sugar, salt and pepper, color if necessary with cochineal.  Serve hot with croutons.  (Fried bread cubes)
                                                                                                              Serves 6.

Tomato Cream Soup

INGREDIENTS:

• 1½ kilo grams tomatoes
• 2 onions
• 2 bay leaves
• 3 cloves
• 2 table spoons sugar
• 15 grams butter
• 3 table spoons flour
• ¼ table salt
• 1/8 table spoon white pepper
• 1 cup milk
• Salt to taste
• Water to cover the tomatoes

 Method:

Chop the onions.  Put the tomatoes, chopped onions, bay leaves, salt, cloves with water in a pan and cook until tender and a little thick.  Remove from the fire, cool and pass through a sieve.  Heat the butter, fry flour in it till it is golden brown.  Add the milk slowly, stirring constantly; cook till a little thick and smooth.  Pass through a sieve and add salt and pepper.  Heat the above strained tomato pulp and add the strained cram and mix it lightly.  Serve hot with croutons.
Note: Do not heat the soup after mixing cream.
                                                                                                              Serves 8.