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Special Recipes for Under-Nourished Adults
Duchess Tomato Soup 1 can tomato soup 4 tablespoons cream cheese 1 teaspoon parsley, minced 1 cup hot milk Empty soup into pan, add cream cheese broken into pieces and heat slowly, beating continuously with rotary egg beater. When lumps disappear, add parsley and the hot milk. Serve at once. Serves six.
A three-minute enriched soup from the era when a can of condensed tomato was a pantry staple and the goal was to slip extra fat and protein into someone who was not eating enough. The whole technique is in the beating.
- The canThis means condensed tomato soup, roughly 10 to 11 oz, used undiluted straight from the can. The cup of hot milk is the dilution, so do not add the water the label calls for.
- Cream cheese by the spoonFour tablespoons is about 2 oz. Full-fat block cheese behaves best; whipped or spreadable tubs generally contain added gums and stabilisers and can give a slacker result.
- The hinge: low heat, constant beatingCream cheese breaks and goes grainy if the soup approaches a simmer before the cheese has dispersed. Keep the pan barely steaming and work the beater the whole time, as directed.
- Rotary egg beaterA balloon whisk does the same job; an immersion blender does it faster and guarantees a smooth result. If lumps persist, pass the soup through a sieve rather than turning up the heat.
- Add the milk off the boilHave the milk hot but not boiling, and add it at the end so the soup is not held over heat afterwards. Serve immediately, as the recipe insists, or it separates.
- SeasoningNo salt or pepper is specified. Taste before serving; a grind of pepper and a pinch of sugar help if the tomato reads sharp.
- YieldThe finished volume is about two and a half cups, so six servings means small cups rather than bowls, which suits a diet book for poor eaters. As a lunch soup it serves three.