European Stars and Stripes (Newspaper) - December 27, 1985, Darmstadt, Hesse                                Food soup s on Hearty meals can be had with cheap stand Bys by Roger Modon special to stripes some parts of fur pc arc cold in the Winter but you Don t have to be cold with them. How about some hot soup to warm those gloomy Days Here Are some traditional German soups you can add to the menu. Most of them with a Sandwich added can be an inexpensive Complete meal. I put these soups into three cat Gores 1 coca in soups 2 Clear soups with a Garnish and 3 int pfc. The creamed soups or logic Rte Suppon Are based on a Roux a mixture of flour and butter which has been Fried. They arc thickened just before serving by adding egg Yolks and Cream. Don t boil these soups alter you be added the eggs or the egg will form strings in the soup. By soup with Garnish i mean a Broth with something like noodles or Rice added. I be tried to offer recipes an american might not have seen before. The general Rule with garnished soups is that hot Broth is poured Over the Garnish in the bowl just before it is served. This keeps it from getting soggy. Naturally this does t go for the and dolt which gets cooked in the Broth. The Cin topic or Stew pots arc meant to be one pot meals of drop can be translated As one pot  of these Stew pols Are made from Beans. I be Given two examples. When people weren t so Rich Here they were eaten often. During the War it was the Law to eat them on mondays and thursdays in Germany. I think they Are Good for people on the run too. They can sit on the stove for hours and Are easily reheated. All of these recipes except where noted serve our to six people.  Cream of Tomalo soup 1 Pound fresh Ripe red tomatoes 16 ounces Tomato paste 2 ounces Sweet butter 2 ounces White flour 1 quart milk water Marjoram Salt White Pepper fresh Parsley Croutons Blanch the tomatoes for 15 seconds in briskly boiling water pour them into a colander and Cool them quickly under cold running water. Peel them Cut them in halves and scrape out the seeds. Chop the tomatoes into bite size pieces being careful to remove any Green or unripe parts. To Start the soup melt the butter in a Large pot. Add the flour mix it Well and let it Fry for 5 minutes. This is called a White Roux. Add 1 cup of cold water slowly to the Roux stirring with a whisk to avoid lumps. You will get a creamy White paste. Take it off the heat and mix the Tomato paste with it. Pour in milk until you get the thickness you want. Bring it to a boil Over medium heat being careful hot to Burn it. Put in the Tomato pieces then Salt White Pepper and Marjoram to taste. Simmer it 30 minutes and Check the seasoning. Serve in warmed bowls garnished with chopped Parsley and Croutons served separately. Serves 8. Blumenkehl Suppe cauliflower soup 1 head of cauliflower about a Pound 4 Tablespoons flour 1 Tablespoons Sweet butter Salt White Pepper Nutmeg fresh Parsley i cup fresh Cream 1 egg Yolk boil the cauliflower whole covered with a quart of water for 20 minutes. Remove the cauliflower and let it Cool. Save the water. In a fresh pot make a White Roux out of the flour and butter. Add a cup of cold water slowly stirring to avoid lumps so that you get a White paste. Add the liquid you cooked the cauliflower in and mix it thoroughly with a whisk. Cut the tiny Flower lots off of the cauliflower head. Set them aside. Bring the soup to a boil add Salt White Pepper and a dash of Nutmeg. Ten minutes before serving add the Flower lets. Just before serving mix the Cream with the egg Yolk in a bowl. Add i a ladle of hot soup to this slowly stirring All the time. Return this to the soup and stir it in. Don t boil the soup any More. Serve garnished with chopped Parsley. Lauc Suppe Leek soup follow the preceding recipe substituting the White and Light Green part of 1 Pound of fresh Leeks. Wash them carefully and Cut them into rings. Selleri Suppe celery soup do the same thing substituting Green celery stalks Cut into slices for the cauliflower. Easier me Suppe Basel flour soup 2 Tablespoons Sweet butter 4 Tablespoons flour 1 quart beef Broth 4 Tablespoons fresh Cream stripes Magazine december 27, 7965