Cream Soup of Mixed Vegetables

Ingredients

• two heaping tablespoonfuls of diced onion
• the same amount each of diced carrot
• the same amount each of diced celery
• a bay leaf
• a small blade of mace
• a quart and a half of milk
• three tablespoonsful of flour
• the yolks of two eggs
• a cup of cream

Method

1. 1

   Cook vegetables in butter for fifteen minutes.

2. 2

   Heat milk with bay leaf, mace, and parsley.

3. 3

   Add flour to vegetables, then gradually stir into boiling milk.

4. 4

   Season and cook for half an hour.

5. 5

   Mix egg yolks with cream, stir into soup, and cook briefly.

Nutrition per serving

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 2. The excerpt below is the record exactly as published.

REAM SOUP OF MIXED) V HGE TABLES. Take two heaping tablespoonfuls of diced onion, the same amount each of diced carrot and celery and half that amount of turnip. Put threé tablespoonfuls of butter in a saucepan and when melted add the vege- tables. Let them cook for fifteen. minutes, taking care they do not brown. In the meantime put a quart anda half cf milk in a double boiler, with a bay leaf, a small blade of mace and a spray of parsley. When the vege- tables are tender add three tablespoonsful of flour and stir the mixture gradually into the boiling milk. Season with salt and pepper and cook for one half-hour. Beat up the yolks of two eggs and add to them a cup of cream

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