Vegetable Cream Soup (Printanier a la Creme) a la Mongole

Ingredients

• three cups stock
• one heaping tablespoon butter
• one tablespoon flour
• two cups hot milk
• some rich cream
• season with pepper
• and salt
• garnish with chopped parsley
• green peas
• cooked string beans cut in small pieces

Method

1. 1

   Put stock on the stove; cut up onions, carrots, and turnips in macedoine style; cook until tender.

2. 2

   In a saucepan, melt butter, add flour, then hot milk, beating until creamy.

3. 3

   Add stock and vegetables, season, and garnish before serving.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 62. The excerpt below is the record exactly as published.

egetable Cream Soup ( Printanier a la Creme ) a la Mongole Put three cups stock on the stove; cut up some onions, carrots, turnips cut in macedoine style; put in the stock; cook until tender. When ready to serve, put one heaping tablespoon butter in a saucepan; add one tablespoon flour, two cups hot milk, beat the sauce until nice and creamy; add the stock and vegetables; season with pepper and salt. Garnish with chopped parsley, green peas, and cooked string beans, cut in small pieces. [Can also be garnished with Spanish pepper cut in small dices.] When ready, add some rich cream

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