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THE RICH, HEARTY SOUPS
BEAN-BACON PUREE
2 cups cups strained, boiled
dried white beans
8 rashers bacon
1 tablespoon vetsin
3 cups beef stock
2 tablespoon vetsin
salt and pepper to taste
Wash, then soak the dried beans overnight. Boil in a deep kettle till mushy. Strain bean pulp through a wire strainer. Discard tough bean outer skin. To the strained bean mush, add the beef stock, salt and pepper, vetsin and 5 rashers of bacon chopped fine. Bring to a slow boil and simmer until flavors have blended. Thicken with flour.
Before serving, fry the 3 bacon rashers to a crisp and crumble these over the soup.
CREAM OF TOMATO SOUP
1 cup tomato paste
½ cup onions, pounded to a pulp
2 square inches of butter
3 Knorr chicken bouillons
1 cup evaporated milk
½ cup water
3 tablespoons flour dispersed in water
Scald the milk but do not boil. Dissolve chicken bouillons in milk; add onion pulp. Simmer, stir until onion has blended into milk-buillon mixture. Strain. Save onion pulp for other soups.
Return buillon-milk mixture to saucepan adding butter and stirring till melts. Now add tomato paste, stirring constantly to blend well. Thicken with flour dispersed in water. Remove from fire. Serve with brown toast, saltine crackers, or Graham crackers.
CRABMEAT BISQUE
1 cup (packed) cooked crab meat
1 cup chopped raw shrimp meat
1 stalk celery, chopped fine
2 cups evaporated milk
1 large potato, diced
4 tablespoons onion, minced
2 tablespoon flour
2 bouillon cubes ( chicken)
½ cup chopped mushrooms
1 cup fine cracker crumbs
salt, pepper, vetsin
In a double boiler cook the crabmeat, shrimp, celery, mushrooms, and potatoes with 2 cups milk seasoned with salt and pepper until done.
In a deep skillet, fry the onions in 1 tablespoon oil. Add ¼ cup water and bring to a boil. Dissolve the chicken bouillon cubes. Season with vetsin.
Blend the two mixtures in a deep baking dish, stirring in the fine cracker crumbs. Bake in a moderate oven (350°) till the top is slightly browned. This is a nutritious meal in itself.
LEMON-RICE DELIGHT
2 cans condensed chicken broth
2 cups water
½ cup uncooked rice
3 eggs
¼ cup lemon juice
chopped parsley
Heat broth and water in a saucepan to boiling. Add rice; reduce heat, cover and simmer until rice is tender about 15-20 minutes. Remove from heat. In a bowl, beat eggs with a rotary beater until light and frothy. Slowly beat lemon juice into eggs, then gradually beat in 1 cup of the broth mixture. Stirring constantly, slowly add egg mixture to remaining broth in pan. If making ahead, chill at this point. Just before serving, heat soup until hot, but do not boil. Serve with a sprinkle of parsley.
SHRIMP-CORN MEXICALI
¼ cup chopped shrimp
2 tablespoon butter
2 cups shrimp liquor
2 tablespoon minced onion
1 cup diluted milk
dash of Tabasco and paprika
¼ cup sweet cream corn
½ teaspoon ground pepper
salt and vetsin to taste
Brown the onion in 2 tablespoons butter adding the shrimp liquor, salt. Stir slowly with spoon. Bring to a boil. Simmer for 15 minutes. Add corn, diluted milk, paprika, Tabasco, and pepper. Cover. Simmer for 10 minutes. Add vetsin and remove from fire.
THE RICH, HEARTY SOUP
2 cups strained, boiled,
dried white beans
8 rashers bacon
1 tablespoon vetsin
3 cups beef stock
2 tablespoons flour
salt and pepper to taste
Wash, then soak the dried beans overnight. Boil in a deep kettle till mushy. Strain bean pulp through a wire strainer. Discard tough bean outer skin. To the strained bean mush, add the beef stock, salt and pepper, vetsin and 5 rashers of bacon chopped fine. Bring to a slow boil and simmer until flavors have blended. Thicken with flour.
Before serving, fry the 3 bacon rashers to a crisp and crumble these over the soup.
CREAM OF TOMATO SOUP
1 cup tomato paste
½ cup onions, pounded to a pulp
2 square inches of butter
3 Knorr chicken bouillons
1 cup evaporated milk
½ cup water
3 tablespoons flour dispersed in water
Scald the milk but do not boil. Dissolve chicken bouillons in milk; add onion pulp. Simmer, stir until onion has blended into milk-buillon mixture. Strain. Save onion pulp for other soups.
Return buillon-milk mixture to saucepan adding butter and stirring till it melts. Now add tomato paste, stirring constantly to blend well. Thicken with flour dispersed in water. Remove from fire. Serve with brown toast, saltine crackers, or Graham crackers.
CRABMEAT BISQUE
1 cup (packed) cooked crab meat
1 cup chopped raw shrimp meat
1 stalk celery, chopped fine
2 cups evaporated milk
1 large potato, diced
4 tablespoons onion, minced
2 bouillon cubes (chicken)
½ cup chopped mushrooms
1 cup fine cracker crumbs
salts, pepper, vetsin
In a double boiler cook the crabmeat, shrimp, celery, mushrooms, and potatoes with 2 cups milk seasoned with salt and pepper until done.
In a deep skillet, fry the onions in 1 tablespoon oil. Add ¼ cup water and bring to a boil. Dissolve the chicken bouillon cubes. Season with vetsin.
Blend the two mixtures in a deep baking dish, stirring in the fine cracker crumbs. Bake in a moderate oven (350°) till the top is slightly browned. This is nutritious meal in itself.
CHICKEN-ASPARAGUS SOUP
2 large chicken breasts, diced
2 cups chicken stock
2 stalks green onions
egg-batter mixtures:
2 raw eggs
1 tablespoon white wine
½ flour
1 large onion, minced
8 asparagus spears
salt, pepper, vetsin
Place the chicken stock in a deep skillet; let simmer for 15 minutes. Beat the eggs into the flour adding the white wine to blend well. Into this batter mix the diced raw chicken meat. Stir. Drop by spoonfuls into simmering soup. Add seasonings, asparagus spears. Thicken with remaining batter. Remove from fire.
ARROZ CALDONG GOTO
½ kilo tripe (thick kind)
½ cup glutinous rice
1 cup ordinary rice
2 onions, chopped
1 head garlic, minced
½ cup green onions, sliced
pepper, patis, vetsin
Wash and clean the tripe in running water removing all suet (sebo) that clings to it. Cut in 1½-inch squares. Boil in salted water in a deep caldron until very tender, it can be cut with a spoon.
Fry the garlic to a golden brown crispness. Set aside in a saucer. Sauté minced onions in the garlic-flavored oil till just limp. Add rice. Stir open adding two cups of broth from the meat. Season with patis and cover. Pour this sautéed mixture into the caldron with the tenderized tripe. Add more patis, pepper and vetsin. Bring to a soft boil. Lessen the heat and simmer until rice is cooked.
SPECIAL CHINESE CRUEL
Boil the head of the pork ( after it has been cleaned thoroughly) in a deep caldron. Strain the white broth into the another caldron freeing it of bone bits.
Sort and wash 2 cups of quality rice.
Sauté a tablespoon of pounded garlic, 1 large chopped onion in 2 tablespoons lard. Add rice, 2 tablespoons patis, pepper and 1 cup of pork broth. Cover. Simmer to cook until just half done. Pour this rice mixture into the strained pork broth adding ½ cup dried shrimps (hibe). Cover. Simmer gently till he rice is cooked.
Season with vetsin and some more pepper.
Serve with kulao* and vegetable sauté**.
BEEF-VERMICELLI SOUP
2 cups ground beef
1 onion, minced
2 cloves garlic, macerated
2 bundles fideos (vermicelli)
8 cups water
patis, pepper, vetsin to taste
Fry the garlic in hot oil till slightly browned. Sauté the onions, add the beef, some salt and stir to blend well adding ¼ cup water. Cover and cook for 15 minutes. Now add the rest of the water and simmer gently. Add vermicelli. Season with patis, pepper, and vetsin.
OIL-TAIL PEPPER POT
4 cups diced ox-tailed meat (cooked)
1 large red pimiento, diced
1 large green pepper, diced
8 cups beef stock
2 large potatoes, grated
2 large onions, quartered
salt and vetsin to taste
Accommodate all ingredients in a deep caldron. Simmer gently till the ingredients are tenderly mushy and thick. Season and serve.
CALANDRACAS
½ kilo beef brisket, cut in 1-inch cubes
10 cups water
2 bilbao sauges, coarsely sliced
6 chicken livers, cut in halves
4 potatoes, cubed
1 thick slice (4 inches) squash, cubed
2 stalks pechay, sliced
¼ head cabbage, sliced
1 large sayote, cut in strips
½ box macaroni, cut in 2" lengths
vetsin, patis, pepper to taste
Boil the beef cubes in a deep kettle till tender. Add chicken livers and sliced bilbao sausages along with all the other ingredients except macaroni and seasonings.
When the vegetables are done, season with patis, pepper, and vetsin. And cut macaroni. Cook until mushy. This makes the soup thick and very savory.
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