More people got soup tureens for Christmas this year than ever before, according to reports from one large national department store. From silver and pewter, fine porcelain and antiques to ceramic and earthenware, beautiful serving bowls for soups, chowders, and stews were on the top of list for many good cooks and people who enjoy fine dining.
They are good to have because they make serving soup more efficient and keep it hot and ready for second servings. They also make the soup more important, which helps when this may be the main dish of the meal.
When you make soup at home you can take as much pride in a steaming hot tureen with its beautiful aroma as in any other culinary achievement.
Served in cups as a first course or in big, roomy soup bowls as a main dish, a hearty, homemade soup is always a taste pleaser. Here is one that is heartly but has no meat and will delight everyone with its delicate cheese flavor and handsome color.
The color comes from the orange of the carrots combined with celery and leeks , then accented with Danish natural cheese and egg yolks. From its name you have probably guessed it is a Danish specialty. Sunshine Soup (Solskin Suppe) 1 1/2 cups diced celery 2 cups sliced carrots 2 small leeks, thin slices 6 cups hot water 1 1/2 teaspoons salt 1/4 teaspoon white pepper 1 cup half and half (half milk, half cream) 1 cup firmly packed shredded Danish Cheese (Tybo, Esrom, Samsoe, or Havarti) 3 egg yolks
Chopped chives or parsley
In a 3 to 4 quart kettle with tight cover, combine celery, carrots, leeks, water, and salt and pepper. Bring to a boil on high heat; reduce to low and simmer 20 to 25 minutes, or until vegetables are very tender.
Put cooked vegetables with liquid through a sieve or food processor. Return to soup kettle and before serving heat just to the boiling point.
Reduce heat; stir in half and half and shredded Danish cheese, stirring well to blend. At last minute add a little of the hot mixture to the slightly beaten egg yolks and stir eggs into hot soup.