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Description
Ingredients
- 2 ounces butter
- 1 cup finely chopped onions
- 2 tomatoes, chopped
- 2 cups canned whole corn, well drained
- 2 cups creamed corn
- 1 can evaporated milk
- 3 cups chicken stock
- 1 tablespoon salt
- 1 teaspoon black pepper
Directions
- In a large saucepan, heat the butter over moderate heat.
- Add the onions and saute for 5 minutes.
- Stir in the tomatoes and cook for a few minutes.
- Add the corn, milk, stock, salt, and pepper, and simmer for 15 minutes.
- Serve with bread or crackers.
Ingredients
- 1 small head of cabbage (cut out the hard core)
- water
- 3 cups milk
- 1 cup cream
- salt and pepper to taste
Directions
- Chop finely the cabbage, about 3 cups chopped.
- Add water to cover and cook until tender.
- Drain off all but 1 cup of the water.
- Add 3 cups milk and 1 cup cream.
- Season with salt and pepper to taste.
- Serve hot.
Ingredients
- 1 pint good stock (preferably made from chicken carcass with one onion
- 1 pint shelled peanuts
- 1 cup milk
Directions
- Dry peanuts in the oven until the skin can be rubbed off and the nuts are a deep biscuit in colour.
- Crush with a rolling pin, or mince, to a very fine meal.
- Strain the stock and simmer with the nut meal for ½ hour or more.
- Season to taste.
- Before serving, stir in milk, or even better, ½ small tin unsweetened condensed milk, add a little butter and serve.
Ingredients
- 1 pound crayfish tails (use rock lobster if in the usa)
- 1 teaspoon salt
- 4 ounces butter
- 1 cup onions, thinly sliced
- 2 tomatoes, chopped
- 1 clove garlic, minced
- 1 teaspoon salad herbs
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 piece lemon rind
- 1 cup dry white wine
- ½ cup light cream
Directions
- Heat 1½ quarts water in a large saucepan to boiling.
- Add the lobster tails and salt, and simmer until tender.
- Remove lobster tail meat from shells, coarsely chop and set aside.
- Reserve stock.
- In another large saucepan, heat the butter and sauté the onions for 5 minutes.
- Add the tomatoes, garlic, herbs, nutmeg, salt, pepper, and lemon peel.
- Cook over low heat for 10 minutes.
- Add the wine and 4 cups lobster water.
- Boil soup and cook for 10 more minutes.
- Force soup through a food mill, then return to the pot.
Ingredients
- 5 slices thin Westphalian-style pumpernickel bread
- ½ cup seedless raisins
- 3 tablespoons sugar
- 2 teaspoons fresh lemons, rind of
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- 1½ quarts buttermilk
Directions
- Preheat oven to 250ºF.
- Spread bread on baking sheet and toast until crisp, 30 – 40 minutes, turning once or twice; set aside to cool.
- While the bread is toasting and cooling, drop the raisins into a cup of boiling water, soak 5 minutes, then drain on a paper towel.
- Grind the toasted bread in a blender or food processor, then rub crumbs through a fine sieve into a deep bowl.
- Add the rest of the ingredients, except the buttermilk, and mix thoroughly.
- Stirring constantly, add the buttermilk in a fine stream.
- Taste for seasoning and refrigerate at least 30 minutes.
- To serve, stir well to recombine and sprinkle nutmeg and cinnamon on each serving.
Ingredients
- 300 g carrots, cooked and thinly sliced
- 1 tablespoon fresh ginger, grated
- 450 g fresh mango
- 300 ml water
- 60 ml fresh orange juice
- 1 teaspoon lemon juice
- salt
- black pepper
Directions
- Place all the ingredients except for the black pepper in a blender and process until smooth.
- Garnish with black pepper and serve well chilled.
Ingredients
- 1¼ lbs sweet potatoes
- 1 large stalk celery
- 6 cups water
- 2 tbsp lemon juice
- 1½ tbs butter
- 3 small carrots
- 1 bay leaf
- 1½ tsp salt
- 1 tsp paprika
- ½ cup heavy cream
Directions
- Peel sweet potatoes and cut them in small cubes.
- Scrape and thinly slice the carrots and cut up the celery into pieces.
- Put all ingredients in a pot and simmer.
- Uncovered- first on high then turning down the heat.
- Simmer until the vegetables are soft.
- Mash mixture gently with a fork and stir.
