Tuesday, December 2, 2008

The General's Soup

My ancestors are not so sure what General this is attributed to, and my father can not come up with what Generals were in the family either. There were not even Generals on my father's side of the family. Any searching I do only turns up with the history of Generals soups being poisoned, which this recipe is not an example of. So who knows what General this is named after, but more importantly is where they got their sense of measurement!

Equal portions: tomato soup, pea soup, milk
1/2 as much cream
white pepper
curry powder (mixed to a paste with a little cold milk)
Sherry or brandy
croutons or Melba toast

  1. Take equal portions of tomato and pea soup, milk, and 1/2 again as much cream
  2. Season to taste with salt, white pepper, and curry powder mixture.
  3. Heat in double boiler
  4. Add sherry or brandy to taste
  5. Stir well
  6. Serve very hot in soup cups, with croutons or Melba toast

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