Cookbook Stand CHICKEN BROTH
Cookbook Stand
Cookbook Stand MINESTRONE No . 2
TO SERVE 4
I lb. salt pork cut in
small pieces
1 large or two small
onions
2 quarts water
1 large carrot
1 head celery
1/2 a small
spring cabbage
1/2 lettuce
1/2 pound tomatoes
a handful of French
beans, cut in pieces
1 cupful shelled green
peas
1 small tin sweet corn
salt and pepper to
taste
1/2 cupful of small
macaroni - elbow
macaroni, pastina
(rice-shaped macaroni)
or alphabet
macaroni, small
stars, or any of the
small types
Fry the pork in a little lard until it is slightly brown; add onion
cut small and cook till golden brown; add water and bring to
the boil; add carrots and celery cut into small pieces; add shredded
cabbage and lettuce, beans, peas and corn, salt and pepper
to taste. Cover and allow to cook gently for about 1 1/2 hours. Cookbook Stand
Twenty minutes before serving add the macaroni. Serve hot
and with the soup hand-grated Parmesan to be added at will.
MINESTRONE No . 3
TO SERVE 4
1 1/2 quarts of water
1 lb. French beans,
or two cups shelled
peas
4 potatoes - medium
size
1/2 lb. tomatoes,
peeled and cut into
small pieces
salt and pepper to
taste
2 cloves garlic crushed
2 tablespoons chopped
fresh basil, or if this
is unobtainable
2 tablespoons
chopped parsley
1 teaspoonful tomato
paste
grated Parmesan
I lb. vermicelli
Heat water to boiling point and add beans cut in pieces, or
peas, together with the potatoes cut small and the tomatoes
and seasoning. Cook together until vegetables are tender -
about 25 minutes - then add the vermicelli and cook for
a further 15 minutes or until the pasta is 'al dente'. Cookbook Stand Mix together
the crushed garlic, basil or parsley and tomato paste with a
spoonful or two of the soup to make a smooth paste, and mix
with the balance of the soup, stirring well to ensure that it is
well blended.
Serve with plenty of grated Parmesan.
LENTIL SOUP WITH
DR IED YELLOW LENTILS
TO SERVE 4
1/2 lb. dried yellow
lentils - soaked
overnight
1 quart stock
I ham or gammon bone
2 medium sized onions
chopped finely
2 tablespoons olive oil
2 stalks of celery cut
fine
Drain lentils and add to stock, and gammon bone, bring to the
boil, simmer gently in a covered saucepan for 1i hours. Remove
bone and pass soup through a food mill or sieve.
Heat oil in a heavy pan and in it cook the celery and onion
gently for ten minutes.
Add to the soup and serve very hot. My cookbook stand.

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