Only a brief post today, folks, from the heart of flood-damaged Brisbane. If you enjoy my little stories, please consider donating to the flood relief appeal. You can do this, wherever you live in the world, by going HERE.
I give you a favourite historic recipe – a recipe which plays a feature role in Soup: A Global History. It is a sustaining soup from another hard time – World War II. I found it in one of the early pamphlets from the wartime British Ministry of Food.
Soup for Air-Raids.
Try to make soup every day so that you always have some ready to heat up. A hot drink works wonders at a time of shock or strain. Nothing could be better than hot vegetable soup as this is nourishing as well as soothing.
Prepare and cut up 2 or 3 carrots, 2 onions, ½ small swede, and if possible 2 or 3 sticks of celery. Make 1 oz. dripping very hot in your saucepan. Put in the vegetables and cook for a few minutes. Season with salt and pepper. Add 2 pints hot water and bring to the boil. Put in 2 oz. rice or pearl barley, cover, and simmer for 2 hours. More water may be added if necessary. A little chopped parsley just before serving is a pleasant addition.