Canadian Mary Pickford's University Avenue Potage
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Ingredients
| 5 cups | homemade chicken stock | | 2 cups | mixed vegetables, unpeeled, scrubbed and grated (see below) | | 3 cloves | garlic, minced | | 1/2 cup | noodles or | | shell pasta | | 1/2 cup | chopped fresh parsley | | 2 cups | greens, chopped or | | torn (see below) | | Black pepper, freshly ground |
Garnish
| Seasoned croutons or | | grated cheese |
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Instructions
Bring stock to boil. Add vegetables (carrots, green onions, yellow turnip, celery, green peas or any combination of what you have on hand) and garlic and simmer for 4 minutes.
Add noodles or pasta. Simmer for 4 minutes.
Add parsley and greens (washed spring dandelion, spinach, Romaine lettuce, celery leaves or any combination of what you have on hand). Simmer for 3 minutes. Add pepper, taste, adjust seasoning and turn off heat. Serve within 10 minutes with seasoned croutons or grated cheese. 4 servings.
The Memory Lane Cookbook Etienne Poirier, Jr.
Author's Comments
America Sweetheart, Glady Marie Smith, saw the light of day in 1893 at 175 University Avenue in Toronto. When the house was torn down in 1943, she had 20 bricks shipped to her in Hollywoood. The Film Encyclopedia describes her as the most popular star in screen history, This easy to prepare Canadian soup was served many times to blase but appreciative guests at fabulous dinner parties in her gracious home, Pickfair, according to Hedda Hopper.
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