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Soup and Sauce

Soup and Sauce Hints ....................... 202

SAUCES

African Peanut Butter Sauce ....... 109All-Purpose Curry Sauce ................ 210

Barbecue Sauce................................... 211

Catsup ..................................................... 212Chili Sauce ........................................... 211

Marinade ............................................... 212

Spanish Sauce ..................................... 210White Sauce ........................................ 208

White Sauce From Mix................... 207

White Sauce Mix ............................ 207

SOUPS AND STEWSBean Soup ..................................... 204

Cheese Soup ............................................ 203Chicken Soup....................................... 205

Clam Chowder ........................................ 203

Cream of Tomato Soup ....................... 203Hearty Cabbage Soup ................ 205

Split Pea or Lentil Soup .................. 204

Mexican Beef Stew ............................. 206Nail Soup .................................. 203

Peanut Soup ............................................ 204

Potato Soup ............................................. 203Shellfish Soup .............................. 207Sopa a la Criolla (Peru) ................ 206

Tomato & Fish Stew (Ghana)....... 207

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Soup and Sauce HintsTo prevent potatoes from getting mushy when making stew: Cook them separatelyand add to stew just before serving.

Cook soup or stew in a cast iron pot to boost your iron intake.

To prevent milk or cream from curdling when used in combination with tomato juice or

sauce: Add baking soda to each before they are mixed.

To prevent soup from lumping when adding flour to thicken: Remove pan from the

fire before adding flour. Mix the flour or cornstarch with a little cold water first. Flour is

the best thickener for hot soup and cornstarch for soups to be served cold.

If you put in too much salt: Add a small quantity of sugar or vinegar, then simmer a

little longer. In soup or gravy, add a cut-up raw potato to absorb the excess salt or

increase the quantity of liquid.

To improve flavor and richness of any soup: Add bouillon cubes or consomm

powder, to taste. Since bouillon cubes and consomm powder are salty, they should beused as part of the salt required in recipes.

To make 1 cup bouillon or consomm (250 ml): Add to each cup of hot water 1 standardbouillon cube or 1 teaspoon consomm powder (5 ml).

To remove excess fat from soup: Add lettuce leaves for a few minutes and removebefore serving or add ice cubes and remove them immediately.

For too much garlic: Add a small bunch of parsley for 10 minutes.

To thicken gravy or sauce: Measure flour into cold water or milk in a glass jar with a

tight-fitting lid. Cover and shake well to blend before stirring into hot liquid.

To reduce tomato taste in sauce: Add a little brown or white sugar (or both) and grate

a raw carrot into the sauce.

To prevent cheese sauce from becoming stringy and leathery: Stir cheese in

toward the end of the cooking time.

To make instant white sauce: Blend 1 cup each butter and flour (250 ml). Spread in icecube tray, chill and cut into 16 cubes. Store in freezer. For medium white sauce add 1

cube to 1 cup milk (250 ml) and heat slowly.