Amber soup^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Soup bones |
| 1 | Chicken | |
| 1 | slice | Ham |
| 1 | gallon | Cold water |
| 2 | Eggs, separated | |
| 1 | Onion | |
| 1 | Carrot | |
| 3 | Cloves | |
| Salt & pepper to taste | ||
| 1 | cup | Sugar |
| 1 | tablespoon | Water |
| 1 | cup | Water |
| pinch | Salt | |
Directions
CARAMEL
Soup:
Boil the meats together for 4 hours. Fry onion in a little fat, add it and the other vegetables to the soup. Add cloves, season and simmer 1 hour longer. Strain into an earthen bowl, cool overnight.
Remove fat; take out the jelly, avoiding the settlings. Mix in well beaten egg yolks. Boil quickly for ½ minute, remove from heat. Skim off top, being careful not to stir soup. Pass thru a jelly bag; ut should be very clear. Reheat just prior to serving, adding 1 tablespoon caramel to give it a rich color and flavor.
Caramel:
Put sugar and 1 tablespoon water into a porcelain kettle, cook and stir constantly till a bright brown color. Add water and salt, let boil a few more minutes. Cool, strain and bottle; cork tightly.
always ready for coloring soups. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 05-23-95