Reference > Food Descriptions > S > Soup > Cream Soups

Cream Soups

The strained pulp of cooked vegetables or legumes, with an equal portion of thin white sauce, is the basis for cream soups. The liquid for the soup may be all milk, part vegetable water and part milk, or all vegetable water.

A binding of flour is used to prevent a separation of the thicker and the thinner parts of the soup. This is combined as for white sauce and is stirred into the hot liquid just before the soup is to be served. The soup should be made in a double boiler and kept in this utensil until it is served.

Four tablespoons of flour to each quart of soup is a good proportion to use for thickening all vegetable soups that are not of a starchy nature; half that amount will be sufficient for soup prepared from a very starchy vegetable.

The value of the vegetable water should be impressed upon the pupils, and it should be pointed out that these soups are an excellent way of using the cooking water and any left-over vegetables. From these, attractive cream soups may be prepared, and a combination of flavours often gives good results.

Print

Print recipe/article only

Source

Household Science in Rural Schools (1918).


comments powered by Disqus