Reference > Food Descriptions > S > Soup > Thick Soups

Thick Soups

Milk combined with various vegetables, grains, and fish is used in making Cream Soups and Purees. The vegetables are cooked and mashed or forced through a strainer and combined with a liquid, usually milk or milk with vegetable stock. In order to have the vegetable pulp uniformly mixed through the liquid, it is necessary to thicken the liquid with a starchy material. Flour with butter or substitute, mixed and cooked as in White Sauce, is used for this purpose. It is said to "bind" the vegetables and the liquid. Thus, Cream Soups and Purees are simply White Sauces to which vegetable pulp is added.

General Proportions

The usual proportion of vegetable pulp or puree to liquid is: One part of vegetable pulp or puree to 2 parts of liquid, i.e. milk, vegetable stock, or meat stock.

The proportion of flour to liquid is: 1/2 tablespoonful flour to 1 cupful liquid, if a starchy vegetable is used, or, 1 tablespoonful flour to 1 cupful liquid, if a vegetable having little thickening property, as celery, is used.

Sometimes an egg or two is added to soup for thickening or flavor, and to increase the food value.

Different kinds of vegetables are sometimes mixed for a soup, as: Peas and beans, or corn and beans.


School and Home Cooking (1920).


Print recipe/article only

comments powered by Disqus