The following recipes, all requiring the use of a spoon either by serving or consuming, were taken from the cookbook, "A ‘Day’ In Your Kitchen," featuring recipes from cooks written up in the Gazette-Journal over the years.
CURRIED CREAM OF PEA SOUP
The Café, July 24, 1980
1 c. fresh shelled or frozen peas
1 medium onion, sliced
1 carrot, sliced
1 celery stalk with leaves, sliced
1 medium potato, peeled and sliced
2 garlic cloves
1 tsp. curry powder or to taste
Salt and freshly ground pepper to taste
2 c. chicken stock
1 c. half-and-half
Combine vegetables and seasoning with 1 cup stock in saucepan. Bring to a boil, reduce heat, cover and simmer 15 minutes. Pureéin batches in processor or blender. Pour into a bowl and whisk in remaining stock and half-and-half. Serve chilled or at room temperature. Serves 6.
CREAM SPINACH BISQUE
Gaylia Hudgins, Jan. 19, 1980
½ c. chopped onion
2 Tbs. margarine
1/3 c. flo...
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