Cream of Vegetable Soup - American Recipe

Cream of Vegetable Soup

🌍 American, American Home Cooking Difficulty: ●○○○○

🍳 Equipment: Colander or potato-ricer, Bowl, Potato-masher

A hearty cream of vegetable soup from the 1920s American home kitchen.

Ingredients

• 1 cup White Sauce No. 1
• ½ cup vegetable pulp

Method

1. Make — White Sauce No. 1 according to directions on page 150.
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.

Tags: cream · Source: The Plain Sailing Cook Book (1922)

Notes

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.