Four seasons cookery books

Peel and cut the carrot, onion, parsnip and turnip into narrow strips. Heat the oil in a saucepan and fry the vegetables until limp, about 5 minutes. Add the beef stock, bay leaf, salt and pepper. Simmer for 30 minutes. Peel and cut the potato into narrow strips. Add potato strips to the vegetable-stock mixture and simmer for a further 20 minutes. Stir in the tomatoes, parsley and Vermicelli. Simmer 10 min- utes, pour into hot soup bowls and sprinkle with grated Parmesan cheese. Peel and slice the artichokes and onion. Sauté the sliced artichokes and onion in the butter until softened. Stir in the flour. Add the tomatoes, chicken stock, orange rind and seasonings.Cover and simmer for 15 minutes. Remove the orange rind. Liquidise the soup in a blender or sieve. Pour into a clean saucepan. Add the orange juice and reheat gently. Garnish with the grated orange zest. Heat the oil, use to fry the rice for a few minutes, until transparent. Add _ the stock, bring to the boil and simmer for 30 minutes. Meanwhile finely chop the carrot, leek and celery. Add the chopped vegetables, simmer for a further 5 minutes, and adjust the seasoning. Serves 6. Cheddar cheese soup Imperial/Metric 3 tablespoons grated onion 3 tablespoons grated carrot 13 0z./40 g. butter 2 pts./generous 1 litre chicken stock 7 teaspoon dry mustard 2 teaspoon paprika pepper 4 pt./12 dl. milk 2 tablespoons cornflour 4 0z./125 g. Cheddar cheese, grated salt and pepper to taste 2 tablespoons chopped parsley American 3 tablespoons grated onion 3 tablespoons grated carrot 3 tablespoons butter 5 cups chicken broth 3 teaspoon dry mustard 3 teaspoon paprika pepper > cup milk 2 tablespoons cornstarch 1 cup grated Cheddar cheese salt and pepper to taste 2 tablespoons chopped parsley Sauté the onion and carrot in the butter over low heat for 10 minutes. Add the chicken stock, mustard, and paprika, and simmer for 15 minutes. Combine the milk and cornflour. Add to the pan and cook, stirring constantly until mixture thickens. Simmer for 4 minutes. Add the cheese and stir until it is melted. Season to taste and serve garnished with parsley. Serves 6. Artichoke and green pea soup Imperial/Metric American 2 |b./1 kg. Jerusalem 2 |b. Jerusalem artichokes artichokes 1 Ib. potatoes 1 Ib./450 g. potatoes 1 cup frozen peas 4 0z./125 g. frozen peas 4-5 cups chicken broth 13-2 pints/scant 1 litre— salt and pepper generous 1 litre grated nutmeg chicken stock 4-5 tablespoons cream salt and pepper chopped parsley grated nutmeg 4-5 tablespoons cream chopped parsley Scrub the artichokes and potatoes and drop them into a large pan of boiling salted water. Bring back to the boil and simmer for 15-20 minutes, or until vegetables are tender. Cook the peas in a little boiling salted water. Drain artichokes and potatoes and peel as soon as they are cool enough to handle. Rub the arti- chokes, potatoes and peas through a sieve or liquidise and return to the rinsed out pan. Add chicken stock to artichoke purée gradually, stirring with a wooden spoon until desired consistency is reached, and reheat gently until soup comes to boiling point, stirring occasionally. Re- move pan from heat. Season to taste with salt, pepper and nutmeg. Lightly whip the cream and swirl over the top of the soup. Garnish with parsley. Serves 6. 19 - Saffron fish soup Imperial/Metric 1 head fennel 3 medium onions 1 clove garlic 2 tablespoons oil salt and pepper 1 bay leaf 7 teaspoon dried thyme z pint/15 dl. white wine 15 Ibs./3 kg. cod fillet 1 pint/ litre water pinch powdered saffron large strip orange rind Ameri¢an 1 head fennel 3 medium onions 1 clove garlic 2 tablespoons oll salt and pepper 1 bay leaf 7 teaspoon dried thyme > Cup white wine 13 Ib. cod fillets 2> Cups water