For pea soup boil and mash 2 cups green peas and add to sauce.
For cream of celery boil 2 cups cut celery until tender; rub through sieve, add to milk and proceed as above.
For potato soup use 6 large or 10 medium-sized potatoes boiled and mashed fine. Stir into milk, proceed as above, and strain. Add a tablespoon chopped parsley just before serving.
For corn soup use same foundation, adding a can of corn, or corn cut from 6 ears boiled fresh corn and boil 15 minutes.
For cream of fish soup add to milk about one pound of boiled fish, rubbed through sieve and proceed as above.
CREOLE SOUP
- ¼ cup rice
- ⅓ cup chopped onion
- 2 tablespoons bacon drippings
- 2 cups tomatoes
- 2 teaspoons salt
- 1 teaspoon sugar
- ⅛ teaspoon paprika
- 1 tablespoon parsley
Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onion in pan with drippings until tender, but not brown; add tomatoes and boil 10 minutes; rub through strainer into boiled rice and water; add seasoning and sprinkle with parsley. Add little chopped green pepper if desired.