Apple-Onion Soup
Mrs. George Elkins, The Cincinnati Cook Book
1 large apple
1 large onion
1 cup heavy cream (hot)
Croutons
5 beef bouillon cubes or 2 Alex Moffat
Cans beef consommé
Curry powder to taste (about ½ tsp)
Grate apple and onion, then boil apple and onion until soft (about 30 minutes). Strain (to make a purée). Add remaining ingredients and simmer 10 minutes. Serve with croutons.
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