Jane Little's Cookbook

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  • Carrot Cream Soup with Cheese
  • Cream of Celery Soup
  • Cream of Mushroom Soup
  • Cream of Potato Soup
  • Cream of Tomato Soup
  • Split Pea Soup

Carrot Cream Soup with Cheese
  • 1/2 cup grated natural cheddar cheese (set aside)
Place in blender container:
  • 2 cups milk
    1 slice medium-sized onion
    4 medium-sized carrots, cut in chunks
    5 sprigs parsley
    1/4 cup flour
    1 1/4 teaspoons salt
    4 teaspoon pepper
Switch on motor and let it run until carrots are finely chopped, but not liquefied. Turn into saucepan and add:
  • 2 cups more milk
Cook and stir until thickened. Stir in:
  • 3 tablespoons butter
    the grated cheese.
Serve at once.

Cream of Celery Soup
  • 1 medium onion cut in eighths
    1/4 cup butter
    2 cuos celery pieces
    1 cup potato oieces
    1 cup water
    1/2 bay leaf
    1 teaspoon salt
    1/4 teaspoon white pepper
    2 cup milk
    8 sprigs parsley
    1/2 cup light cream
Mince onion and saute in butter until golden brown. Cook celery and potatoes with seasonings in water until soft. Remove bay leaf. Put one cup of milk, half the cooked vegetable mixture and all the onion into blender container, cover and process at "Blend" until smooth. Pour into saucepan and repeat with remaining milk and vegetables. When mixture is smooth stop blender, add parsley, cover and process two cycles at "Grind". Add to saucepan and heat. Add cream just before serving.

Cream of Mushroom Soup
  • 1/2 small onion,
    1 cup mushroom pieces
    1/3 cup celery pieces
    2 tablespoons butter
    2 cups milk
    2 tablespoons flour
    1/2 teaspoon salt
    Dash of pepper
Mince onion and saute with mushrooms and celery in butter. Put remaining ingredients into blender container, cover and process at "Blend" until smooth. Stop blender and add mushrooms and onion, cover and process 1 cycle at "Chop". Pour into saucepan and cook over medium heat until thickened, stirring constantly.

Cream of Potato Soup

Cook together until potatoes are tender
  • 4 cups sliced potatoes (about 4 medium)
    2 cups water
    2 tsp. salt
  • 1 small sliced. onion, in
    3 tablespoons butter.
Place potatoes, cooking water, and onion in blender container and blend smooth with:
  • 4 or 5 sprigs of parqley
    2 tablespoons flour
Return to saucepan and add
  • 3 cups milk
Stir and heat to simmering. Season with salt and pepper.

Cream of Tomato Soup
  • 2 cups milk
    21/2 cups tomatoes
    2 tablespoons flour
    1 tablespoon sugar
    1 thin slice onion
    1/8 tsp. pepper
    2 tablespoons soft butter
    1 teaspoon salt
Heat milk in a saucepan. Put the remaining ingredients into osterizer container, cover and process at "Puree" until smooth. Remove cover and slowly pour the hot milk into the mixture while processing. Reheat over Iow heat and serve immadiately.

Split Pea Soup
Cover ham bone with two quarts boiling water. Add 1 lb. rinsed green split peas, a coarsely diced onion, two stalks of celery cut up, one or two carrots, cut up, and boil at a moderately high rate for about 21/2 hours. Stir occasionally to prevent scorching. Remove meat and bones, and put through food mill. Season to taste and serve with croutons.