SOUPS

CREAM SOUPS

Basic white sauce for soups -

2 tbsp. rapeseed oil 1 stalk celery, chopped
1/2 small onion, chopped 2 cups milk

2 tbsp. flour

Brown onion in oil. Stir in flour and let bubble for one
minute.

Add milk slowly stirring well. Stir over direct heat
until sauce boils. Add seasoning to taste.

Makes 2 cups.

CREAM OF CORN SOUP

2 cups cream-style 1 cup milk
canned corn 3 cups basic white sauce

Cook corn in milk for 1/2 hour in top of double boiler.

Add to white sauce. Garnish with minced parsley or a
few grains of popped corn.

CREAM OF POTATO SOUP

1 tbsp. rapeseed oil 1 cup onion, chopped

3 cups basic white sauce 1 tsp. celery salt

1 tsp. salt pepper to taste

1/4 - 1/2 tsp. dried parsley, 2 cups cooked potatoes,
optional cubed

Cook onion in oil. Add remaining ingredients. Adda
thin pat of butter and a dash or paprika to each bowlful.

CREAM OF CARROT SOUP

2 cups diced carrots 3 cups basic white sauce

Cook carrots in small amount of water. Put through a
sieve or add diced to white sauce including the water
they were cooked in. Garnish with chopped olives.