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Cream of Vegetable Soup

From Observatory
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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
Utensils
  • Colander or potato-ricer
  • Bowl
  • Potato-masher
Directions
  1. Make White Sauce No. 1 according to the directions.
  2. Prepare the vegetable pulp by rubbing the canned or cooked vegetable through a colander with a potato-masher, or pressing it through the potato-ricer.
  3. Add the vegetable pulp to the White Sauce, and mix.
  4. Place the saucepan over the fire until the soup is thoroughly heated.
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.

This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.

This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.

Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.

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