Sifting through the book "The advice of Aunt Betty," the expert "housekeeping" (that was his name again) of the Christian Family in the years 50-60, I found some recipe involved. Obviously this is a case of the same name because, although Aunt Betty, in the fifties was not relieved even advice, because I was not even born yet!
Certainly the concepts of nutrition have changed a lot since then and some recipes are preposterous hour, so be readjusted. I chose these two because I feel that until come spring, the soups are the perfect food: warm, light, economic and satiating.
soup split peas
Ingredients for 4 servings: 200 g peas dried, 1 carrot, 1 onion, 1 stalk celery 1 teaspoon tomato paste, 3 tablespoons of olive oil, parsley, salt and pepper. Heat the oil in a saucepan with carrot, onion, celery, garlic: left to dry all at a moderate heat.
Add the peas and cover with water (I added about 1 liter).
Add a teaspoon of salt and tomato paste and simmer with lid slightly away for about 1 hour (or for 30 minutes in a pressure cooker). If necessary, add water during cooking.
You can add rice or pasta and eventually chopped parsley.
onion soup
Ingredients for 4: 2 onions, 40 g butter, 2 tablespoons flour, salt and pepper, dry bread, 40 g grated parmesan cheese or Emmentaler Preparation: Cut
two onions into thin slices and stew them in butter, add flour and roast until medium. Add water gradually, stirring because it lumps, add salt and cook for another 15 minutes.
Pour the soup directly in the pot where you put the bread sprinkled with cheese and wait time to soften the bread before serving.
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