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Cream Soups Recipe

Cooking Directions

General directions - standard cream soup: 2 tbsp. flour Salt & pepper 4 c. milk or part milk & part stock 2 c. vegetable pulp or puree
Melt fat; add flour, seasoning. Stir until well blended; add milk gradually while stirring. Bring to boiling point; boil 2 minutes. (This is a white sauce foundation.)
Cook vegetables. Put through food press (this is a puree).
Combine vegetables with white sauce. Season. Beat with egg beater. Serve. Add garnish as desired. Six servings. Tomatoes, celery, spinach, peas, broccoli, corn, asparagus may be used.

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