DEPRESSION ERA CREAM SOUPS WITH VEGETABLES/VEGETABLE SOUP
These soups provided a lot of nutrition and can be used in a diet menu for lunch. A large bowl contained about 350 calories.
They were made out of every conceivable vegetable and were easy to prepare. Vegetable pulp can be made a day ahead and stored in the refrigerator for preparing a speedy meal.
They could be prepared with dumplings for extra body or they were creamed for a lighter mieal and served with crackers.
DEPRESSION ERA VEGETABLE SOUP
Cook vegetables until tender in water to barely cover. Puree in blender with the juice.
Use 2 c. in large heavy pan; add 3 c. milk. Season with salt, pepper and savory salt. Bring to gentle boil and add dumplings or thicken with butter and flour.
DEPRESSION ERA DUMPLINGS
1/2 c. flour
1/2 t. baking powder
Mix well; add 1 egg and mix well. Drop from spoon, cutting pieces size of an almond with butter knife dipped in soup. Simmer 5 minutes uncovered, then simmer covered 5 minutes or more. Serve in large shallow bowl with pat of margarine in center and fresh black pepper for garnish.
Combinations of these good cream soups are as varied as the imagination. A real winner is the diced potato soup combined with a can of peas pureed, 2 c. milk and 3 slices bacon, diced, fried and added without the grease.
BROCCOLI - Saute 1/2 onion and add to blender; 1/2 c. grated mild cheese is optional
CAULIFLOWER - 1/2 c. saute onion
POTATO - Saute 1/2 onion, add to blender; 1/2 c. grated mild cheese is optional
CANNED PEAS - Use as is and blend
FRESH CORN - Don not blend, saute onion
SPINACH - Blend, saute onion
POTATO DICED - Saute onion; do not blend
1/4 c. parsley; Best prepared with dumplings
Thickenings to used without dumplings: 2 T. flour mixed well with 2 T. butter or margarine. Pour soup into mixture and mix. Return to pan and boil several minutes.