Cream of Vegetable Soup
The general method described below may be followed for making any form of creamed vegetable soup—asparagus, cauliflower, celery, corn, green-pea, potato, tomato, spinach, or onion. The vegetable used may be either canned or fresh; in the latter case, however, it must be previously cooked.
- Ingredients
- 1 cup White Sauce No. 1
- ½ cup vegetable pulp
- Utensils
- Colander or potato-ricer
- Bowl
- Potato-masher
- Directions
- Remarks
In making cream of tomato soup, a speck of soda must be added to the tomato to prevent the latter from curdling the milk.
For cream of potato soup, omit flour from the White Sauce No. 1, and add a little onion juice and chopped parsley for added flavor.
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