Cream Soups
From Blue Ribbon cook book, 1905
Can be made from almost any common vegetable.
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 10. The excerpt below is the record exactly as published.
Cream Soups are made of vegetables or fish, with milk, and seasonings. Always thickened. Purees are made from vegetables or fish, forced through a strainer and retained in soup, milk, and seasonings. Generally thicker than cream soup. Sometimes White Stock is added. Bisques are generally made from shcil-fish, milk, and seasonings, and served with fish dice; made similarly to purees. Soups 25 Chowders are really a kind of stew, but are usually classed as soups. When served as a main course they should be fairly thick. Cream Soups—Delicious cream of vegetable soups can be made from almost any of the common vegetables by combining, in general, 24 of a cup of the vegetable pulp with a cup of thin white sauce
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