WHITE SAUCE
3 1/2 tbsp Instant milk powder
1 1/2 tbsp Cornstarch
1 1/4 cup Cold water
TOMATO
8 oz Can tomato sauce
3 tbsp Chopped onion
1 pinch Dry rosemary, crumbled
1 pinch Fresh ground pepper
1 pinch Cayenne pepper
Directions
This recipe is suitable for anyone who needs to know the exact
contents of soup.
OTHER OPTIONS: Regular recipes use about 1 1/2 Tb butter and 1 1/2 Tb
flour per cup of milk for a medium white sauce.
5 oz evaporated milk plus 5 oz water plus 1 Tb corn starch
1 cup soy milk plus 1 Tb corn starch
1 cup skim milk plus 1 Tb vegetable oil plus 1 Tb corn starch
Put ingredients in a blender and process at high speed until well
blended, or put ingredients in a jar and shake, or stir dry
ingredients into cold milk with a whisk.
Stir constantly in the top of a double boiler until the sauce
thickens and simmers, then cook ten minutes. A medium saucepan set
in a larger saucepan of simmering water works, too.
Fresh tomatoes may be cooked with onion and seasoning, allowed to
cool and pureed in a blender to make the sauce. If the tomato
mixture is colder, add a little of the hot white sauce to bring it to
the same temperature. This prevents curdling when the red mixture is
gradually added back into the pot with the white sauce.
Heat soup until it is hot enough to serve but do not allow it to boil.
The same method may be used with 3/4 to 1 cup of cooked diced (or
pureed) vegetables with cooking liquid used to make the sauce. Makes
about 2 cups. Suggested vegetables: potato with a little onion,
carrot, zucchini, cabbage with a little ham, sauteed onion, mushroom,
broccoli. Season to taste.
Tested Dec 93 using powdered milk, and (thawed) canned tomato by
Elizabeth Rodier. This was a successful experiment based on a
combination of recipes from several different books.
Servings: 2 servings
Diet Cream Soup Base Recipe brought to you by Recipe Ideas
Categories: Diabetic; Allergy; Soups/Stews; Crockpot; Low-Fat/Cal
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into antiquity, certainly as far into history as the Egyptians, and potentially, even further back. Having said that, generally, these early recipes were just primitive pictorial instructions for food preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Closer to modern times, there were some recipe books published in the 1300s : a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the curry that is served today, but instead recipes for the types of meals on the menues of the rich people of the period. During the succeeding few centuries, the rich and powerful families of Europe competed to offer the most extravagent banquests, and as a consequence, chefs and their collection of recipes were highly sought after. However, it was during the nineteenth century that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the 1900s, cookery publications are in great demand, as a result of more people being able to read, increased leisure time and being a little richer. Like it or not, the introduction of television brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Diet Cream Soup Base recipe.
