BEAN SOUP
- 2 cups beans
- 2 tablespoons finely cut onion
- 2 tablespoons finely cut bacon
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons chopped parsley
- 1 teaspoon thyme
- 3 tablespoons flour
Soak beans in water over night. Drain and put into saucepan with six cups boiling water and boil slowly two hours or until soft; add onion and bacon which have been fried light brown; boil five minutes; add salt, pepper, parsley and thyme. Mash beans with back of spoon. Add flour which has been mixed with a little cold water; boil five minutes and serve.
CREAM SOUPS
This is the foundation or sauce for many fish and vegetable cream soups.
- 1 quart milk
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 tablespoons flour
- 1 tablespoon butter
- 1 cup boiling water
Scald milk and add seasoning; thicken with flour and butter rubbed to a cream with boiling water and boil two minutes.