More Soups and Stews for Scholars

More Soups and Stews for Scholars

By: Louis Conrad on September 9, 2013

Soups and stews for the scholar's heart! They nourish and they warm. Whether it's corn and tomato chowder, or crab soup, or even Chinese fatback stew, they all tantalize and delight. Indeed, nothing warms the soul like a good stew on a winter's night.

Soups are stews are perfect dishes for students to make. They're delicious and easy. Take this recipe, for example: 2 pints chicken stock, 1.5 pouds beetroot, 2 ozs. butter, 2 ozs. flour, 1 pint hot milk, seasoning to taste, .5 cup of cream or evap milk, 1 egg. Cook beetroot in stock until tender, press all through a sieze to form a puree. Put back in pan and thicken with butter and flour well creamed together. Add milk and season to taste. Combine egg with cream and add just before serving, stirring well. Do not allow to boil once the cream is added."

If that doesn't tickle your fancy on a long winter's night, how about this soup: "1 pound carrots, water, 1 oz rice, 1 pint milk, 2 medium onions, 2 ozs. butter, 2 ozs. flour, 1.5 teaspoons salt, 1/3 teaspoon pepper, chopper watercress. Cook carrots in water until tender. Combine rice and milk in the top of a double boiler and cook until tender. Combine carrot mixture with rice mixture. Saute onions in butter until a light yellow, add flour, salt and pepper. Blend. Add carrot and rice mixture gradually and cook for 5 minutes, stirring constantly. Press through a sieve, re-heat and serve very hot, garnished with watercress."

Frog legs make a very popular and delicious soup, like this one:

"Take the backs and front legs of two dozen frogs, reserving the hind legs for an entree. Put in vessel with 2 quarts of bouillon or chicken broth, and boil for 30 minutes. Then take 1/2 pound of rice flour and mix with 1 pint of cream. Let it run into the boiling soup, and cook for 10 minutes. Strain through a fine colander, put back in the vessel, season with salt and a little cayenne pepper, and add 3 ounces of butter. Stir the soup so the butter will melt slowly. Serve croutons souffles separate."

And this soup sounds especially good:

Cream of Parsnips: "Put 3 pounds of veal bones in a pan, add 3 quarts of water and a handful of salt, bring to a boil, and skim. Then add 6 sliced parsnips and a bouquet garni, and boil for an hour. Remove the bones and the bouquet. Put 3 ounces of butter in another vessel, heat, then add 3 tablespoons of flour, and when hot add the broth and parnsips. Boil for 1/2 hour, then strain through a fine sieve, put back in the pan, season with salt and pepper, and add a cup of boiling cream."

And if you don't like that one, try this one: "Heat 3 pints of milk with one very small onion in a double boiler. When hot remove onion and stir in 6 ozs. peanut butter. Thicken with 1 oz. of cornflour mixed with a little cold milk, add seasoning to taste."

So next you feel the schoolwork piling up, and you have no idea how you'll finish it all, consider dropping everything and making a stew! They're tasty, nourishing and quite wonderful. 

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