White Almond Soup

Ingredients

• 1 tablespoon of butter
• 1 tablespoon of cornstarch
• the rest of the 2 qts. of veal stock
• 1 cup of hot cream
• the 2 oz. of almonds

Method

1. 1

   Cream together butter and cornstarch, dilute with hot veal stock, and boil for 5 minutes.

2. 2

   Stir in remaining veal stock, add hot cream, and season.

3. 3

   Mix in pounded almonds before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 104. The excerpt below is the record exactly as published.

WHITE ALMOND SOUP.— Cream together the 1 table- spoon of butter and 1 tablespoon of cornstarch, and dilute with hot veal stock, gradually; let boil 5 minutes, then stir in the rest of the 2 qts. of veal stock; add 1 cup of hot cream, more sea- soning, if needed, and the 2 oz. of almonds, blanched and pounded fine in a mortar. Use 2 qts. of veal broth. — Mrs. A. C. Christy, Glen View, III.. COOK COUNTY COOK BOOK 159 ASPARAGUS SOUP. — Scrape and wash the asparagus. Cook them in salted boiling water for about 25 minutes. Drain and cut the tips off, reserving them, for further use. Mash and press the stalks through the colander and stir them into 1 qt. of boiling milk. Stir in 1 tablespoon of corn starch, already dissolved in cold milk. Put in the tips, add pepper, 'bring to the boiling point, take it off the fire, stir in 3 tablespoons of butter, and serve. — Mrs. Frank Mullins, Franklin, II. VARIATION I. — Use 1 can of asparagus, cut off the tips, and lay them aside. Cut up the stalks, cover with 4 cups of cold milk (or Yi water and Yt. milk), and let cook slowly in a double boiler for Yt. hr.; then strain, pressing the asparagus to extract the flavor. Return to the saucepan, add 1 teaspoon of sugar, 1 tablespoon of butter

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