THE MAIL BRINGS a letter from a returned vaca-
tioner to Maui (dare we call this band of enthusiasts
‘‘Mauists’”?) describing a superb soup she and her
companions enjoyed one evening in a Golf Course
restaurant. One immediately thinks of a Fish
Chowder, surely, or possibly Boula-Boula. (Yes, I
know it’s something cheerleaders say, but it’s also a
glorious combination of green pea soup, turtle
soup, sherry and cream.)

But no, surprisingly
enough, it was ‘‘Portuguese
Bean Soup’’, described as a
whole-meal-in-a-bowl, that
captivated my correspon-
dent. She reports that it was a
delicious stew of ‘‘beef, slices

the kitchen

ranger

by Eleanor
Godley
ee
of spiced sausages, assorted
vegetables, including
potatoes and cabbage’’ and
sounds like any one of the
great proletarian soups of the
world. Soups that make use
of whatever local products
are available, and cheap —
the Mediterranean  bouiil-
labaise, Scotch broth, Italian
minestrone, Russian bor-

shcht, Creole gumbo — great
stuff, all of them.

Portuguese, though,
wasn't easy; | checked out
my old copy of Luchow’s,
the famous German
restaurant in Greenwich
Village, for something Euro-
pean, also the *‘International
Cookbook’’ from Good
Housckeeping, which was big
on Norwegian and Serbian
soups but came up blank for
Portugal. A member of a
cooking class, visiting the
Caribeean, had thought to br.
ing me home a cookbook in

which I found a likely- -
‘looking Jamaican Pepperpot,
‘supposing you subtracted the

okra.

But after looking them all
over, and remembering that
marvellous Bean Soup with
Spareribs that came from

‘Sharon McLeod’s new book,

I settled on the following,

which we will simply call

‘‘International Supper

Soup’’, under a sort of

blanket of nomenclature:

You will need ©

4 meaty beef shanks (ask,
if you can’t identify
them)

2 Tbsp oil for browning

(30mL)
2 bay leaves, whole 7
3 quarts of water (3.5L)
1 Tbsp salt (iSmL)

1 tspn thyme, rosemary
(each) (SmL)
1 cup lentils (250 mL)
2. big carrots,

scraped and chunked
2 large potatoes,

pealed and cubed
% cup green peas or
chopped green beans

(i25mL)

1 1402 can of Italian-type

tomatoes (397g)
1-2 cups shredded green
cabbage
2 European spicy

frankfurters

some boiling water

Using a really big pot, heat
the oil and brown the shanks
in it, both sides. Add the bay
leaves then, and the salt and
the water. Bring the lot to the
boil and then reduce the heat
to simmer and let it cook on
low for at least three hours.

Surain the broth into a
large bowl, take all the meat
off the bones and cut it into
small pieces. Put it with the
broth. Winkle the marrow
out of the bones and discard
them with the bay leaves.
Return broth, meat and mar-
row to the pot.

Stir in the lentils, now, and
the thyme and rosemary, and
bring the broth to a light boil.

Let it cook for half an hour -

(more won't hurt it ).
l like to make soup like this
in stages, which means that at

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this point Pd put the pot out-
side to chill, and next day lift
off any coagulated fat before
returning it to the heat. But if
you haven’t the time for that,
skim if necessdry and then
put the vegetables in, not the
cabbage yet, but the other
stuff. (And there’s nothing to
Stop you from sneaking an
onion into this, and some
parsley, and some garlic you
know.) Cook for half-an-
hour to an hour, then mash
the tomatoes a bit, add the
cabbage, and give it fifteen
minutes.

Don’t fidget, man. Soup
like this is a program!

During the last quarter-
hour, boil the water and
cover the wurst with it. After
ten minutes, lift out and slice
the sausage and add it to the
soup. Taste, for heaven’s

NORTH VANCOUVER

sake — need salt? more
thyme? what about some
Worcestershire?

Be suré when you serve
that the plates are hot, that
you dig up from the bottom,

and that you have some very .

good bread to go with it.
Man, we’re lucky.

about it?

weurence Gwenn of Conte Gueow dumworce ts Canades

C5 - Wednesday, February 1, 1984 - North Shore News

The Ginger Jar at 1480 & 982 Marine
Drive is offering a reward for any infor-
mation on an appartently unlicensed
group that is selling door to door under
the Ginger Jar name. Please phone
Clarinda at 988-7328.

’ loaf of delicious
fresh bread when
you buy 6 loaves of
- equal value at the
regular low price

288 Pemberton Ave
980-7031

daily
7 days a week

Golden Award
ALL PURPOSE

FLOUR

e
Rogers

PRICES EFFECTIVE FEB. 1-4, 1984
WE RESERVE THE RIGHT TO LIMIT QUANTITIES.

EDGEMONT
VILLAGE