A Greek chicken-lemon soup, extremely simple to make

• 5 cups chicken bouillon (dissolve soup packets in 5 cups of water, or use tinned consommé)
• ¼ cup plain rice
• 2 eggs
• juice of a lemon
• seasonings (salt, pepper, paprika)

Bring the bouillon to a boil, add rice and simmer 20 min­utes. Meanwhile, beat eggs with lemon juice; add 1/4 cup of the hot bouillon and blend, stirring constantly.

Remove the soup pot from heat and combine with egg-lemon mixture, season with salt, pepper and paprika, and serve very hot.

This soup may be kept hot for a few minutes, but should never be allowed to boil again after the egg mixture has been added.

A very special richly delicious soup, to be followed by a chef’s salad, fresh fruit and coffee.

• ½ pound fresh crab meat—or 1 can cleaned Geisha crab meat
• ½ cup dry sherry
• ½ can condensed pea soup
• ½ can condensed tomato soup
• 1 cup heavy cream

Mix the crab meat with sherry and let it stand. Combine soups and cream and bring to a boil very slowly.

Reduce heat sharply, add the crab meat and sherry, and simmer for 10 minutes, adding a little extra milk or cream if the soup is too thick.
Serve in soup bowls with a tablespoon of dry sherry added to each.

• 2 packages frozen peas
• 1 large minced onion
• 1 cup milk
• 1 cup heavy cream
• 4 T butter
• 2 tsp cornstarch, dissolved in 2 T milk

Boil the peas and onion together until soft; drain and puree. Add milk, cream and butter, place in a double boiler and let come to a boil. Thicken with the cornstarch mixture, and cook gently for 5 minutes, stirring smoothly. Season with salt, pepper and paprika to taste.

• 4 minced shallots (or scallions)
• 4 T butter
• 1½ dozen oysters with their liquor (or 2 tins drained oysters)
• 2 cups milk
• 2 cups heavy cream
• Pepper and salt
• 2 glasses dry sherry
• 4 teaspoons butter

Simmer shallots in 4 tablespoons of butter for 5 minutes, add oysters and liquor. Bring to a boil, add milk and cream, salt and pepper. Simmer 2 minutes, add sherry, and again bring to the boil.

Place a teaspoon of butter in each serving bowl, pour soup over, and serve with Parmesan cheese toast.

• 1 pound fresh mushrooms, sliced thinly
• 2 cups milk
• 3 shallots, minced
• 2 T butter
• 1 cup heavy cream
• 4 egg yolks
• ½ cup sweet sherry
• salt, pepper and butter

Marinate the mushrooms in the milk, while you sauté the shallots in butter (for 5 minutes). Combine in a deep sauce-pot, add the cream, salt and pepper to taste, and hold it at a slow boil for 25 minutes.

Prepare 4 soup bowls with an egg yolk and 2 tablespoons of sherry in each. Pour the hot soup into each bowl, stirring rapidly to distribute the egg yolk and sherry into the soup. Garnish with fresh minced parsley if you wish.

• 1 package frozen squash (or 2 slices peeled pumpkin, steamed soft and pureed)
• 2 cups milk
• 2 cups heavy cream
• 1 grated white onion
• ½ cup vermicelli (optional)
• 2 T butter
• salt, pepper, minced parsley

Place squash, milk, cream and onion in the top of a double boiler, and simmer for 25 minutes, stirring to mix occasion­ally.

Meanwhile boil the vermicelli for 15 minutes in water to cover. When tender, drain thoroughly and add to the squash puree, together with 2 T butter, season to taste with a little salt and pepper, and serve with a garnish of minced parsley.

Sauté onions in butter until soft but not brown, add toma­toes and simmer 15 minutes. Add sugar, salt, pepper, and milk, and simmer for 10 minutes.

Prepare soup bowls with a teaspoon of butter and 2 table­spoons of cream in each. Pour hot soup into bowls, and garnish with minced parsley.

The same general process works equally well with almost any local sun-ripened vegetables: fresh green peas, asparagus tips, tiny Brussels sprouts, little carrots or lima beans, fresh corn kernels or tiny string beans.