Leek Soup

Ingredients

• a small piece of butter
• six or eight leeks
• season with salt and pepper
• season with salt and pepper
• piece of stale bread

Method

1. 1

   Melt butter in a saucepan, add chopped leeks, and turn for about five minutes.

2. 2

   Add water or soup stock, season, and add stale bread.

3. 3

   Strain and serve with croutons and grated cheese.

As published

This recipe was extracted from Council cook book (1908), page 5. The excerpt below is the record exactly as published.

Leek Soup. Put a small piece of btitter in saucepan and then six or eight leeks cut in small pieces. Keep turning for about five minutes so they will not get brown ; add water or soup stock for amount desired; season with salt and pepper and put in piece of stale bread. iStrain through the strainer. Put in croutons and serve with grated cheese. Asparagus Cream Soup. Take three pints soup stock, one can asparagus, cut off the tough part and boil the tough parts half an hour in the soup stock. Now strain, set back on stove, add tablespoon butter that has been well mixed with two tablespoons flour. Add the tender part of the asparagus and boil gently fifteen minutes. Season all. Pour half pint cream into the tureen and ;add soup slowly. Oxtail Soup. Wash two large oxtails and cut into pieces. Cut one onion fine and fry in one tablespoon drippings. When brown, add oxtails to brown, then put into soup kettle with four quarts cold water. Add one tablespoon salt, one tablespoon mixed herbs, four cloves, four peppercorns. Simmer for three or four SWAN DRUG CO. pur^^^ug^ Devisadero and Fulton Sts., S. F. Phone West 3942 26 COUNCIL COOK BOOK. hours. Skim off fat, strain. Vegetables cut into fancy shapes and boiled twenty minutes may be added. Tomato and Oyster Bouillon. Boil for fifteen minutes one can tomatoes, two cups bouillon, one-half bay leaf, one slice onion, one- half teaspoon celery seed, one-half teaspoon pepper- corns, one teaspoon salt. Strain and add one pint oysters. Serve in bouillon cups. Mullagatawny Soup. Three pounds chicken, one pound veal bones, two onions, two sour apples, four quarts cold water, one tablespoon fat, one tablespoon curry powder, one tea- spoon salt, one teaspoon sugar, four cloves, four peppercorns, juice of one lemon. Boil three hour^ strain, and serve with rice. Mock Turtle Soup. Soak one pint of black beans over night. In the morning, pour off the water and put them on to boil in two quarts of cold water. Add some celery, any left-over meat or bones, one onion, two teaspoons salt, one saltspoon pepper, one-quarter saltspoon of cayenne, one saltspoon mustard. Simmer four or five hours, or until beans are soft. Add a little cold water every half hour, so that the desired quantity, two quarts, will always be in the saucepan. Rub the beans through a strainer, put the soup on again to boil, and add salt, pepper and mustard. When boil- ing, thicken with the flour and butter which have Telephone Douglas 4744 J. W. WOLF, Pres. ZOBEL'S MILLINERY and FURS 23 Grant Avenue San Francisco SOUPS 27 been cooked together. This will prevent the beans from settling. Season to taste. Some like the flavor of tomatoes added. If so, strain half a can of toma- toes and add to the strained beans. Slice two hard- boiled eggs and one lemon thin, put them into the tureen and pour the hot soup over them. Serve with croutons. Gumbo Soup. Cut up a chicken as for a fricassee and dredge with flour. Fry a sliced onion with a little salt, chipped beef in fat; remove onion and beef and brown the chicken in that fat. Brown also one quart okra. Place the chicken, onion and okra in a kettle, cover with boiling water, add one can of tomatoes. Simmer till the chicken is tender. Remove the larger bones, and all the fat. Add salt, cayenne, and a very little sugar. Serve it without straining and with boiled rice. Bisque d'Ecrevisses. Clean carefully twenty ecrevisses. Into a sauce- pan put one quart of water, a teaspoon salt, cay- enne, a small onion, a carrot, a sprig of celery, all finely cut, and one-half teaspoon of kitchen bouquet. Then add the ecrevisses and boil about five minutes. Take them put and remove the shells. Grind shells in a mortar, mix with a little butter. Put paste into saucepan with a cup of the liquor in which the ecre- visses have been boiled, one quart of bouillon or milk, one-half glass of white wine, one-half cup bread disks which have been toasted. Simmer together a half hour, and then press through a sieve. Put back BROCK 6c CO., Grocers Presidio Are. and Sacramento St. aii Departments. We>t4oii 28 COUNCIL COOK BOOK. on the stove and stir with a wooden spoon until it comes to a boil. Add the ecrevisses and a small piece of butter

Cook this with the app: pantry check, scaling, and the assistant.