1 pt. milk, or milk and cream or stock
1 tsp. salt
2 Tb. butter
2 Tb. flour
Heat the liquid, salt, and butter in a double boiler. Stir the flour and
some of the cold liquid that has been reserved to a perfectly smooth,
thin paste and add to the hot liquid. Stir constantly after adding the
flour, so that no lumps will form. When the sauce becomes thick, it is
ready for the addition of any flavoring material that will make a
palatable soup. If thick material, such as any vegetable in the form of
a purée, rice, or potato, is used without additional liquid, only half
as much flour will be required to thicken the sauce.
52. CREAM-OF-POTATO SOUP.--Because of the large quantity of carbohydrate
derived from the potato, cream-of-potato soup is high in food value. For
persons who are fond of the flavor of the potato, this makes a delicious
soup and one that may be served as the main dish in a light meal.
CREAM-OF-POTATO SOUP
(Sufficient to Serve Four)
2 slices of onion
1 sprig parsley
2 medium-sized potatoes
1 c. milk
1 c. potato water
1 Tb. flour
2 Tb. butter
1 tsp. salt
1/8 tsp. pepper
Cook the onion and parsley with the potatoes, and, when cooked soft,
drain and mash. Make a sauce of the milk, potato water, flour, and
butter. Season with the salt and pepper, add the mashed potato,
and serve.
53. CREAM-OF-CORN SOUP.--The flavor of corn is excellent in a cream
soup, the basis of the soup being milk, butter, and flour. Then, too,
the addition of the corn, which is comparatively high in food value,
makes a very nutritious soup.
CREAM-OF-CORN SOUP
(Sufficient to Serve Four)
1 pt. milk
1 Tb. butter
1 Tb. flour
1 c. canned corn
1 tsp. salt
1/8 tsp. pepper
Make a white sauce of the milk, butter, and flour. Force the corn
through a colander or a sieve, and add the purée to the white sauce.
Season with the salt and pepper, and serve.
54. Cream-of-Asparagus Soup.--The asparagus used in cream-of-asparagus
soup adds very little besides flavor, but this is of sufficient value to
warrant its use. If a pinch of soda is used in asparagus soup, there is
less danger of the curdling that sometimes occurs. In making this soup,
the asparagus should be combined with the white sauce just
before serving.
CREAM-OF-ASPARAGUS SOUP
(Sufficient to Serve Four)
1 pt. milk
2 Tb. flour
2 Tb. butter
1 c. asparagus purée
1 tsp. salt
1/8 tsp. pepper
Make white sauce of the milk, flour, and butter. Add to it the cup of
purée made by forcing freshly cooked or canned asparagus through a
sieve. Season with the salt and pepper, and serve.
55. Cream-of-Spinach Soup.--Although cream-of-spinach soup is not
especially attractive in appearance, most persons enjoy its flavor, and
the soup serves as another way of adding an iron-containing food to the
diet. Children may often be induced to take the soup when they would
refuse the spinach as a vegetable.
CREAM-OF-SPINACH SOUP
(Sufficient to Serve Four)
1 pt. milk
2 Tb. flour
2 Tb. butter
1/2 c. spinach purée
1 tsp. salt
1/8 tsp. pepper
Make white sauce of the milk, flour, and butter. Add the spinach purée,
made by forcing freshly cooked or canned spinach through a sieve. Season
with the salt and pepper, heat thoroughly, and serve.
56. Cream-of-Pea Soup.--Either dried peas or canned green peas may be
used to make cream-of-pea soup. If dried peas are used, they must first
be cooked soft enough to pass through a sieve. The flavor is quite
different from that of green peas. With the use of green peas, a fair
amount of both protein and carbohydrate is added to the soup, but more
protein is provided when dried peas are used.
CREAM-OF-PEA SOUP
(Sufficient to Serve Four)
1 pt. milk
1 Tb. flour
2 Tb. butter
1/2 c. pea purée
1 tsp. salt
1/8 tsp. pepper
Make white sauce of the milk, flour, and butter. Put enough freshly
cooked or canned peas through a sieve to make 1/2 cupful of purée. Then
add the pea purée, the salt, and the pepper to the white sauce. Heat
thoroughly and serve.
57. CREAM-OF-TOMATO SOUP.--As a rule, cream-of-tomato soup is popular
with every one. Besides being pleasing to the taste, it is comparatively
high in food value, because its basis is cream sauce. However, the
tomatoes themselves add very little else besides flavor and
mineral salts.
CREAM-OF-TOMATO SOUP
(Sufficient to Serve Four)
1 c. canned tomatoes
1 pt. milk
3 Tb. flour
3 Tb. butter
1/8 tsp. soda
1 tsp. salt
1/8 tsp. pepper
Force the tomatoes through a sieve and heat them. Make white sauce of
the milk, flour, and butter. Add the soda to the tomatoes, and pour them
slowly into the white sauce, stirring rapidly. If the sauce begins to
curdle, beat the soup quickly with a rotary egg beater. Add the salt and
pepper and serve.
58. CREAM-OF-ONION SOUP.--Many persons who are not fond of onions can
often eat soup made of this vegetable. This is probably due to the fact
that the browning of the onions before they are used in the soup
improves the flavor very decidedly. In addition, this treatment of the
onions gives just a little color to the soup.
CREAM-OF-ONION SOUP
(Sufficient to Serve Four)
4 medium-sized onions
4 Tb. butter
2 Tb. flour
2-1/2 c. milk
1 tsp. salt
1/8 tsp. pepper
Slice the onions and brown them in a frying pan with 2 tablespoonfuls of
the butter. Make white sauce of the flour, the remaining butter, and the
milk. Add to this the browned onions, salt, and pepper. Heat thoroughly
and serve.