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
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
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.
