Cream Soup
From Foods, their selection and preparation, 1935
Use half vegetable pulp and half milk for best flavor.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 59. The excerpt below is the record exactly as published.
Cream Soups. Cream soups are thin, white sauces flavored with vegetable juice or pulp, or broth from meat, poultry, or fish. The liquid base is a combination of milk and vege¬ table liquor or broth and vegetable pulp in any proportion to suit the taste. When vegetable pulp is used, the amount of starch or flour added should be decreased in ac¬ cordance with the amount of starch in the vegetable. The vegetables preferred for use in cream soups are potatoes, tomatoes, celery, cauli¬ flower, spinach, corn, peas, beans, and lentils. The vegetable is cooked in a small amount of water until tender. This cooking water is combined with the pulp which has been rubbed through a strainer. Left-over vege¬ tables may be used also. The amount of the vegetable material in relation to the milk de¬ pends upon the flavor and concentration of the vegetable liquor or puree. The usual pro¬ portion is half and half. The proportions for a typical cream soup are 1 cup liquid, 1 tablespoon flour, and 1 tablespoon fat
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