Cream Soup with Vermicelli (Potage a la Creme au Vermicelle)

Ingredients

• two onions
• two cups of water
• one tablespoon butter
• one tablespoon flour
• three cups boiling milk
• two tablespoons strained tomato ketchup
• two tablespoons vermicelli
• pepper
• salt

Method

1. 1

   Cook onions in water, then in a pan, melt butter and add flour, stirring in boiling milk until smooth.

2. 2

   Flavor with pepper, salt, and tomato ketchup.

3. 3

   Add onions and vermicelli, simmer until done, skim, and serve.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 59. The excerpt below is the record exactly as published.

ream Soup with Vermicelli ( Potage a la Creme au Ver micelle) Cut two onions in rings and cook in two cups of water. When done, put one tablespoon butter in a pan; add one tablespoon flour and three cups boiling milk. Beat until very smooth and creamy; flavor with pepper, salt, two tablespoons strained tomato ketchup. Add the onions and the juice and two tablespoons vermicelli

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