Cream of Vegetable Soup

Ingredients

• 1 cup cooked vegetable (non-starchy).
• 2 cups vegetable water.
• 2 cups milk.
• 4 tbsps. flour.
• 2 tbsps. butter (or sweet dripping).
• Salt and pepper to taste.

Method

1. 1

   Press the vegetable through a sieve, or chop it finely; put the vegetable water on to boil.

2. 2

   Mix the flour smoothly with an equal measure of milk and thin it with a little more of the milk.

3. 3

   Stir with the boiling liquid, and stir constantly until it thickens and boils two minutes.

4. 4

   Stir in the butter or dripping, vegetable pulp and remaining milk, and bring to simmering point.

5. 5

   Season to taste and serve hot.

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 27. The excerpt below is the record exactly as published.

CREAM OF VEGETABLE SOUP. 1 cup cooked vegetable (non- starchy). 2 cups vegetable water. Salt and pepper to taste 2 cups milk. 4 tbsps. flour. 2 tbsps. butter (or sweet dripping).

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