Brown Soup No. 1

Ingredients

• one tablespoonful of butter
• two tablespoonfuls of flour
• four cups of mixed soup stock

Method

1. 1

   Cook butter and flour until brown, add mixed soup stock, simmer five minutes, season to taste, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 50. The excerpt below is the record exactly as published.

two tablespoonfuls of flour, add four cups of celery stock, and simmer five minutes. Pour in a cup of sweet ii6 The Art of Cookery. cream, heat to boiling point, season to taste, and serve. Cream of Celery No. 2. — Cook together in a sauce- pan one tablespoonful of butter and two tablespoonfuls of flour. Add two cups of celery stock and two cups of chicken stock, and simmer five minutes. Add a cup of sweet cream, heat to boiling point, season to taste, and serve. Cream of Asparagus. — Cook together one table- spoonful of butter and two tablespoonfuls of flour. Add four cups of asparagus stock, and simmer five minutes. Pour in a cup of sweet cream, heat to boiling point, season to taste, and serve. Cream of Salsify. — Cook together in a sauce-pan one tablespoonful of butter and two tablespoonfuls of flour. Add four cups of salsify stock and simmer five minutes. Pour in a cup of sweet cream, season to taste, and serve. Cream of asparagus and cream of salsify are richer in flavor and nutrition when chicken or veal broth is mixed with the vegetable stock, in equal proportions ; and they can be so prepared when desired. Cream of Corn. — Cook together one tablespoonful of butter and two tablespoonfuls of flour. Add one cup of water and one cup of tender sweet corn. Simmer fifteen minutes, or until the corn is cooked, pour in a cup of sweet cream, heat to boiling point, season to taste, and serve. Cream of Chicken. — Cook together in a sauce-pan one tablespoonful of butter and two tablespoonfuls of flour. Add two cups of chicken broth and simmer five minutes. Pour in two cups of thin sweet cream, heat to boiling point, season to taste, and serve. Soup- Making. 117 This soup may be varied by the addition of a cup of celery stock or a teaspoonful of minced parsley. Or the flavor of the broth may be varied occasionally by cook- ing with the chicken an onion and a blade of mace. Cream of Veal. — Cook together in a sauce-pan one tablespoonful of butter and two tablespoonfuls of flour. Add four cups of veal stock and one tablespoonful of minced parsley, and simmer five minutes. Pour in one cup of sweet cream, heat to boiling point, season to taste, and serve. Tomato Soup No. 2. — To two cups of celery stock add two cups of tomato and a teaspoonful of sugar. Simmer an hour and rub through a sieve. Cook to- gether one tablespoonful of butter and two tablespoon- fuls of flour. Add the strained tomato, simmer five minutes, season to taste, and serve. Transparent Tomato Soup No. i. — To two cups of clear soup add two cups of tomato rubbed through a sieve, and, when boiling, add one tablespoonful of arrow- root or cornstarch, wet with two tablespoonfuls of cold water. Simmer five minutes, add a tablespoonful of but- ter, season to taste, and serv^e. Transparent Tomato Soup No. 2. — To two cups of clear soup add two cups of cooked tomato, rubbed through a sieve, and one cup of pearled tapioca cooked until transparent. Simmer five minutes, season to taste, and serve. Brown Soup No. i. — Cook together in a sauce-pan, until brown, one tablespoonful of butter and two table- spoonfuls of flour. Add four cups of mixed soup stock

Cook this with the app: pantry check, scaling, and the assistant.