Page:Browne - The Plain Sailing Cook Book.djvu/27

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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.

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

  • UTENSILS
  • Colander or potato-ricer
  • Bowl
  • Potato-masher


DIRECTIONS

  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.


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.

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