General Directions for Making Cream Soups

Ingredients

• 3 cups scalded milk
• 2 cups seasoned stock
• 2 slices onion
• 1 cup flour
• 1 cup water

Method

1. 1

   Scald the milk with the onion, remove the onion and thicken the milk by adding the flour and water mixture and cooking it 20 minutes over hot water to prevent burning.

2. 2

   Boil 2 cups vegetables, cut in small pieces, in water to cover; force the vegetables when done through a strainer or leave pieces in soup.

3. 3

   Add the vegetable pulp and water in which the vegetables have been cooked to the thickened milk.

4. 4

   Season and serve.

Nutrition per serving

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 16. The excerpt below is the record exactly as published.

GENERAL DIRECTIONS FOR MAKING CREAM SOUPS 3 cups scalded milk 2 cups seasoned stock Seasonings to taste 2 slices onion or vegetable pulp and stock I cup flour mixed with I cup water ^ ^ Scald the milk with the onion, remove the onion and thicken the niilk^ by adding the flour and water mixture and cooking it 20 minutes over hot water to prevent burning. Boil 2 cups vegetables, cut in small pieces, in water to cover; force the vegetables when done through a strainer or leave pieces in soup. Add the vegetable pulp and ,water in which the vegetables have been cooked to the thickened milk. Season and serve.' CREAM OF CARROT SOUP 2cupsfinely-chopped'carrots 1 teaspoon sugar I cup flour mixed with I quart boiling water 3 cups milk I cup water

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