You can see from the typing that this is an old recipe. I used to make it back in the 70s and 80s and serve it as an entree with thin slices of toast. It was cheap and easy to make – ideal. I rediscovered it this year and now make it to have with drinks. It freezes well so I just put out what I need and keep the rest for later. If you don’t want to do that you can easily halve the recipe.
This is an old recipe of Mum’s that I’ve been making for years. I originally made it as a spread for toast, but it’s just as good on biscuits with drinks. It used to be a pain to make as you had to put it a mincer, which was messy and took ages, but now you just throw it in the blender. You can make it as chunky or fine as you like, my sister-in-law loves it and I try to remember to make it when she’s coming to stay.
Quite frankly this sounds a bit weird – even for the 70s. It’s a strange combination of a prawn cocktail and grapefruit. I used to make a grapefruit appetiser by halving a grapefruit, segmenting it, pouring in sweet sherry, sprinkling on brown sugar and then grilling the lot – it tasted quite good and was quick and easy to make. It was also pretty cheap (a definite consideration back then). I also used to make prawn cocktails, but only for very special dinners as they stretched the budget quite a bit, but I never combined the two and I don’t think I’ll start now.
Large filled Vol-au-Vent cases just screams 1970s entree to me. Of course the smaller version were served before dinner or at parties with drinks, but the larger ones filled with chicken or fish mornay were a popular first course. The good thing about this recipe is that you can dispense with the cases and just make the chicken filling, if you use a rotisserie chicken and serve it with rice it should taste great.
With the emergence of celeriac as a popular vegetable, celery is often now overlooked. The two are different vegetables although from the same family. Celeriac is not the root of the vegetable you buy called celery, it is a plant cultivated for its root or base instead of for its stalk or leaves like celery. Sadly I think celery is now very overlooked. I use it in salads, casseroles and it’s great with cheese, but had forgotten about using it as a main element of soup until I found this recipe. Try it and see what you think…………. (You could substitute rice or risoni for the sago.)
I always thought this soup was made with pasta, but obviously I was completely wrong. Mum seems to have cut this from her bowls magazine back in the 80s, the reverse side has bowling results and an In Remembrance list of members who’d passed away. Maybe like Mum they live on through their recipes too.