Susan Baker’s Cream Soup
Creamy Vegetable Soup
Everything went according to schedule. The table looked beautiful with Anne’s prettiest dishes and the exotic beauty of white and purple iris. Susan’s butterballs made a sensation, nothing like them having been seen in the Glen before; her cream soup was the last word in soups; the chicken salad had been made of Ingleside “chickens that are chickens”; the badgered Carter Flagg sent up the ice-cream on the tick of the dot. Finally Susan, bearing the birthday cake with its fifty-five lighted candles as if it were the Baptist’s head on a charger, marched in and set it down before Aunt Mary Maria.” — Anne of Ingleside, ch.14
Ingredients
2 small yellow onions
2 large celery stalks
2 tbsp. butter 30 ml
2 medium carrots
1 large potato
1/2 cup frozen peas 125 ml
3 tomatoes
1 tsp. salt
a pinch of pepper
1 tsp. basil leaves 5 ml
1 tbsp. dried parsley 15 ml
2 cups chicken broth
2 1/2 cups milk 625 ml
1 sliced green onion
Directions
1. Chop onion and celery into small pieces.
2. Melt butter with onion and celery in large saucepan over low heat for 5-7 min
3. Chop carrots and potatoes into small pieces.
4. Slice and mash tomatoes, and add salt, pepper, basil and parsley to it.
5. When onions and celery are soft, add chicken broth to saucepan. add carrots, potatoes, peas and tomatoes to saucepan, and stir.
6. Bring soup to a boil. turn heat to medium, and cook the vegetables for 15 min.
7. Pour soup into large mixing bowl, ladle into blender and blend on low speed until very smooth. stir in milk.
8. Heat over medium heat, but do not let it boil. ladle into bowls and sprinkle green onion over top.
Makes 6 250 ml servings.
Recipe from Anne of Green Gables Cookbook by Kate Macdonald.
