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

 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. 