Page 8 - rwf1958cookbook
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Potage and Herbes
(Spinar.h Soup)
Lenore Brown
Thaw a package of chopped spinach and heat in 1 ½ C. water.
Cpmbine 1 can cream of chicken soiip, l soup · can of milk, 1 tsp. smoke-
flavored salt and 1 T. chopped parsley with the thawed spinach and
liquid.
Put the soup a Jittle at a time in the electri1c blender until the bjts
of spinach practically disappear. At serving time heat and top with
sour cream.
(This is my husband's favorite soup and l serve it at almost all
of my very special dinners.)
Only the pure in heart can make a good soup.
Split Pea Soup
Bobbie Trueblood
1 lb. link sausages Large onion, chopped fine
2 cup dried split peas Sprig pars.Jey
3 qts. water Salt and pepper to u,.ste
3 stalks celery, with tops, 2 Tbs. sherry or -as desired
chopped fine ·
Cut link sausages into bite size pieces, brown in large soup pan.
Add onion and celery, saute a few minutes until golden.
Add split peas, water, parsley, salt and pepper and simmer 3 hrs. or
until done.
Just before servinsr stir in sherry.
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