Cream of Vegetable Soup
From Observatory
1
- Description
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
- 1 cup milk
- 1 tablespoon flour
- 1 tablespoon butter
- ½ teaspoon salt
- Utensils
- Colander or potato-ricer
- Bowl
- Potato-masher
- Directions
- Make White Sauce No. 1 according to the directions.
- 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.
- Add the vegetable pulp to the White Sauce, and mix.
- 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, and add a little onion juice and chopped parsley for added flavor.
