| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Swiss |
Soups, Historic |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
|
Finely chopped onion |
| 1 |
c |
Sliced carrots |
| 1 |
c |
Sliced celery |
| 1 |
|
Potato, peeled and cubed |
| 5 |
|
Cloves garlic, minced |
| 1 |
|
Bay leaf |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Dried thyme |
| 6 |
c |
Chicken or vegetable stock |
| 2 |
c |
White kidney beans, drained |
| 1 |
c |
Corn kernels |
| 1 |
c |
Asparagus tips |
| 2 |
c |
Shredded Swiss chard or spinach |
|
|
Salt and pepper to taste |
|
|
ARCHBOLD, Rick and Dana MCCAULEY |
|
|
Last Dinner on the Titanic |
|
|
A Hyperion/Madison Press Book |
|
|
New York. 1997 |
INSTRUCTIONS
In a large pot, melt butter over medium heat. Stir in onion, celery,
carrot, potato, garlic oregano, thyme, and bay leaf. Cover and cook,
stirring often, for ten minutes or until onion is transluscent.
Stir in stock and bring to a boil. Reduce heat to medium and simmer for 15
to 20 minutes or until vegetables are almost tender.
Meanwhile, drain and rinse beans. Stir beans, corn, and asparagus into
vegetable mixture. Cook for five minutes or until asparagus is bright green
and tender. Stir in Swiss chard and season to taste with salt and pepper.
NOTE: Unlike the ritzier soups served in the two upper-class saloons, this
soup is rustic and easy to prepare.
This was the scheduled White Star Line Sunday dinner (midday) for 14 April
1912. Although it was third class food, it appears pretty darned tasty to
me.
Buy the book. It's a class act!
MM Format by John Hartman Indianapolis, IN
Posted to MM-Recipes Digest by "John M. Hartman" <hartman@indy.net> on Sep
21, 1998
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