Chicory Cream Soup
From How to cook vegetables, 1911
A smooth and creamy soup.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 44. The excerpt below is the record exactly as published.
Chicory Cream Soup. After having prepared the chicory as in the pre- ceding recipe, place in a casserole with a pint of white stock quite boiling, and let it boil for about 20 minutes. Then rub through a sieve. Reheat, skim well, and finish with a gill of cream
Cook this with the app: pantry check, scaling, and the assistant.