C29 - Sunday, April 22, 1984 - North Shore News Tasty soups to try With condiments OUR OTHER present doesn’t have a bow on it. It’s soup, you see, hard to wrap. | once gave a young woman an oar for Christmas — well, sure, her own canoe needed locomotion — and all I could do with it was say, ‘*Here.’” Same with the soup. One of these 1s Tomato and the other 1s Cauliflower, and | hope that doesn’t give you a bad case of anti-climax. Real- iv, they are both, of their genre, the best [I’ve ever tasted, thanks to some unex- pected condiments. Both of them would be most accep- table at a dinner party, because of the unusual flavors, and your guests wall know you've done something interesting. In the case of the Tomato, the unorthodox seasonings are fresh gimger and cor- iander. Now don't say, ‘'l don't lke ginger."’ You'll never be able to identify it, and does 1 ever get rid of the dull! If you haven't used cor- iander, here's a great place to Start I associate it most with cur- ries, and my treasured spice- sheet guide suggests it for stuffing for salmon, with green beans, in egg sauce, but doesn't mention tomato. The yar I've been working On for a long time recommends sprinkling if on your demi- tasse and the pea soup! | hope | live long enough to try all this stuff It vou haven't a blender, use crushed tomatoes instead of the whole plum-tvpe Your soup will have more “body "' that's all bor four bowls full the kitchen ranger b y Eleanor Godley 2 Tbspns. of margarine or butter 4 green onions, fine 1 small carrot, scraped and chopped fine 2 tspns. of ginger root, grated (use your Moul) clove of garlhe, mashed Thspns) of flour cups of chicken broth can (14 07 ) of ltahan style tomatoes > cup of whipping cream chopped —-bhwo NATURALLY Easter and eggs PANTER po together abd cers maturally Not ceys a wholesome oly are Ue bie tars terserd toaat natural trom thie Deprnmane oof oMmalieation they ve beet aa Svarbaol barr now Lhe and bope yust dike boastes Phat swt. ca a Se abwary teotnig tiple ated rir Wore boven tr hate arb Ctra treba heer atecb ad os Hear eed ducrag thie baste Wohi be ter was nee OY Oe Se vobervitre di tabled wat Pootas Warde web oe ay ee re ee cab ott SENTH DT Fc ROR be ae ye Nee Bob Mac Dougal, , CELERY SOUFFLE Poouge shredded C theddhar ¢ heese SOL Pov at CLO eb ered ed ete ati of Cebleay ct wrvuastipocny Semuage a Seen | im ope seperated t ! acm) f | 1 Tite cae ate 1 ‘ pout teabrrire h rived venty (ovseok ‘ 1 i \ bicoa lergtip fF pide vt ' ie Lee bane yes j Pew bee ay wh af 1 Ce re at a rs 0 ' . | al . Bhi. } ron oud 4 a t ta \ . } ro \ I 1! 1 1ohoaub. Aa Quality is still your best bargain °64a™ while carpets ‘ aw bo slightly oat: fieo estimates windows and «ary 987-5457. BOB'S NW CARPET o WINDOW CLEANING “2 pn. of conander chopped fresh parsley for garnish Heat the fat in a soup pot, and in it cook the onton, car- rot, ginger and garlw tor 4 minutes. Sur in the flour and cook for 2 minutes. Sur in some broth, cook a bit, then add 1t all, plus the tomatoes. Sim- mer, with the occasional str, unul nearly time to serve. Blender, return the soup to the heat, sur in the cream, and let 1 heat fully. Now add the coriander ({f increased it a bit) and taste. There was no need for salt and pepper. You could) garmsh with sour cream, (00, and’ or croutons, you know, This Cauliflower Soup is far better than the one I make out of left-overs. It has omon and sherry and sugar and dry mustard, of all things, and well, try tt and see tor yourself: | small omion, chopped Flowerets from one medium head ot cauliflower ‘> cup of unsalted butter 'y cup of dry sherry >: Tbspns. of sugar Ya tspn. of dry mustard “2 Ispn. of nutmeg '> tspn. of salt dash of pepper 4 cups of chicken stock Il cup of grated cheese, cheddar or Swiss Melt the buter in a soup pot and saute the onion until tender Add the raw cauliflower, the sherry, sugar, mustard, nutmeg, salt and pepper Put a piece Of waxed paper over all, Cover the pot and simmer Scrvee cimediateds Makes Soba OG scrx ie New Golden Crown Restaurant Jay eS [barae ae a oe . Mate top rests Voygery? 10% PAiscvunt on dinos. menu Ver 4a toe iM Ho eee NY thoy poe fur reservations call 688-6631 Suruad de nm ‘ Powders 1 Wie at Vane carve ‘err OHD2 - selection of REYNOLDS Gabinet Shop over very low heat for 44% minutes. Sur it Once or twice during this time. Now stir in the chicken broth and run iat all through the blender. Don't fill the container above the half-way mark; unless you want cauliflower in your beard or decolletage. When blendered, reheat and add the cheese just 985-9527 110 FELL AVE. use some chopped parsley N. VAN here, too, if you need the 9:30 - 5:00 MON. - FRI. 10- 4 SAT. vitamins. EVERYTHING FROM —_——_ NUTS Honey 26% 7 Dried 20¢ Rolled & Quick me Sultana Blanched Raisins 29° i » | Peanuts 19° BS" Th Salted/Unsalted $1 12) Ib Taco/Plain Peanut ? Tortilla ¢ 6° a 10Q Butter “| Chins “t N Van only 41 V7ett $1 f7 tty Five locations available: no franchise fee. For information please call 988-5887 HOURS: Mon., Tues, Sat., Sun., 9:30-6:00 — Wed., Thurs., Fri., 9:30-9:00 a ee PERSONAL CHEQUES ACCEPTED tom 1400 MARINE DR. N. VANCOUVER PH. 988- 5887 | a a@S 2434 Marine Dr. W. Vancouver (Dundarave). FRESH PASTA DAILY! Made in Vancouver by Malian experts. 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