Cottage Cheese Soup

Recipe Ingredients

1		Onion - chopped
1		Celery stalk - chopped
2		Green peppers - chopped
3 tablespoons	45ml	Butter
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/2 teaspoon	2.5ml	Paprika
3 cups	711ml	Water
3 cups	711ml	Milk
1/2 cup	118ml	Light cream
1 cup	146g / 5.1oz	Cottage cheese

Recipe Instructions

Cook the onion, celery and green peppers in the butter for 15 minutes. Add the salt, pepper, paprika, water and milk. Cover and cook over low heat 1 hour. Just before serving, add the cream and cheese. Heat but don't boil. Serves 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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