Advertisement
A vintage cookbook offering a selection of timeless and traditional soup recipes. These recipes reflect the homestyle cooking of the past, where simplicity and the use of readily available ingredients were key to creating nourishing and comforting meals.
PrintPotato Soup
Advertisement
Potato soup is a comforting, creamy, and delicious dish that is quite popular in various cuisines around the world. It typically features potatoes as the main ingredient, along with a variety of other components that can vary based on the recipe or regional variations. Here is a basic overview of how to make a simple and classic potato soup:
Ingredients
8 potatoes diced
2 onions cut fine
1 tablespoon butter
1 cup rich milk or cream pinch grated nutmeg
Instructions
1 cup rich milk or cream pinch grated nutmeg
Cook potatoes and onion in 2 quarts of water until tender. Mash and pass through a sieve; return to fire, add seasonings and butter, bring to a boil, add hot milk. Serve immediately with croutons.
WHITE SAUCE FOR CREAM SOUPS
PrintWHITE SAUCE FOR CREAM SOUPS
White sauce, also known as béchamel sauce, is a classic base used in various dishes, including cream soups. It’s a simple, yet versatile sauce made from butter, flour, and milk. When used in cream soups, it adds a smooth, creamy texture and a mild flavor that complements the main ingredients of the soup. Here’s a basic recipe for making white sauce for cream soups:
Ingredients
2 tablespoons butter
2 tablespoons flour 2 cups milk
1 teaspoon salt 1/4 teaspoon pepper
Instructions
Melt the butter, stir into it the flour and when well blended add the milk. Cook until thickens, add seasonings. Any vegetable puree can be added making the different creamed vegetable soups.
CREAM OF TOMATO SOUP
PrintCREAM OF TOMATO SOUP
Cream of Tomato Soup is a classic, comforting dish, known for its rich flavor and smooth texture. It’s a perfect blend of tomatoes, herbs, and cream, making it a favorite in many cuisines. Here’s a simple recipe to make Cream of Tomato Soup:
Ingredients
2 cups tomato pulp or
1 can tomato soup
1 cup water
1 teaspoon sugar
1⁄2 teaspoon soda 2 cloves
2 tablespoons butter
Instructions
Cook tomato, water, sugar, cloves. Add soda. Combine with white sauce, add butter or when serving a tablespoon of whipped cream. Serve hot with croutons.
CORN CHOWDER
PrintCORN CHOWDER
Corn chowder is a hearty, creamy soup that’s perfect for any season but is especially delightful during the fall or winter. It’s a comforting dish that combines sweet corn kernels with a creamy base, often enriched with potatoes, onions, and sometimes bacon or ham for added flavor. Here’s a basic recipe to make a delicious corn chowder:
Ingredients
1 can corn
1 pint milk
2 slices salt pork, chopped
1 tablespoon chopped onion
1 cup diced potatoes salt and pepper
Instructions
Try out salt pork, remove and add chopped onion, brown and add cooked, cubed potatoes, add milk and corn and season. Whipped cream is quite an addition. Parsley.
CREAM OF MUSHROOM SOUP
CREAM OF MUSHROOM SOUP
Cream of Mushroom Soup is a classic, rich, and velvety soup that’s perfect for mushroom lovers. It combines the earthy flavors of mushrooms with a creamy, smooth base, often enhanced with herbs and garlic for additional depth. Here’s a simple recipe to make a delicious Cream of Mushroom Soup:
Ingredients
1⁄2 pound fresh mushrooms
3 cups rich milk
2 tablespoons butter
1 tablespoon flour.
salt and pepper
Instructions
Cook stems and peelings of mushrooms in 1 cup water, cook slowly for 15 minutes and strain. Put butter and chopped mushrooms in fry- ing pan and cook slowly for 10 minutes stirring occasionally, then add flour and when well blended add strained stem liquor, cook and add the milk and seasoning. A teaspoon of whipped cream can be added to each serving.
CREAM OF CORN SOUP
Cream of Corn Soup is a delightful, creamy soup that highlights the sweet and savory flavors of corn. It’s a simple yet satisfying dish, perfect for any season but particularly comforting in colder months. Here’s a basic recipe to make Cream of Corn Soup:
Ingredients
1 can corn 1 sliced onion
2 cups water
salt and pepper
2 tablespoons butter
2 tablespoons flour 2 cups milk
Instructions
Allow corn, onion and water to simmer twenty minutes. Then strain. Melt butter, add flour, and stir until well blended; then pour on grad- ually while stirring, constantly the 2 cups of scalded milk. Bring to the boiling point, add strained corn and season with salt and pepper.