Cream of Vegetable Soup

Ingredients

• as much milk as you need for your family
• salt
• pepper
• a slice of onion
• one tablespoonful of butter
• one tablespoonful of flour

Method

1. 1

   Mash boiled vegetables through a colander, add milk, salt, pepper, and onion.

2. 2

   Bring to boiling point, then add creamed butter and flour.

3. 3

   Serve immediately.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 302. The excerpt below is the record exactly as published.

one tablespoonful of flour stirred with a lump of butter the size of a walnut and salt and pepper to taste. Serve hot. Mrs. St. Clair. CELERY AND POTATO SOUP. Chop fine enough celery to make three cupfuls. Cook until tender in a little boiling water. Have heated one quart of sweet milk, add the cooked celery, salt to taste. Thicken with a little flour rubbed smooth in a lump of butter. Add a cupful of mashed potatoes. Let it get very hot. Mrs. R. T. Brown. CREAM OF VEGETABLE SOUP. Take the vegetables left from a boiled dinner (or fresh ones boiled until tender in salted water). Mash them through a colander, add as much milk as you need for your family, salt, pepper, celery, salt, a slice of onion

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