HOW TO MAKE CREAM SOUPS

HOW TO MAKE CREAM SOUPS

Cream soups are all made by blending two tablespoons of butter with twotablespoons of flour and then adding slowly one cup of cold milk or halfcream and milk. One cup for a thin soup or puree, to one quart ofliquid. More according to the thickness of soup desired. Any cookedvegetable or fish may be added to the cream sauce. Less milk is usedwhen the water in which the vegetables are cooked is added.
Purees are made from vegetables or fish, forced through a strainer andretained in soup, milk and seasonings. Generally thicker than creamsoup.
Use a double boiler in making cream sauces and the cream saucefoundation for soups.
To warm over a thick soup it is best to put it in a double boiler. Itmust not be covered. If one does not have a double boiler set soupboiler in a pan of hot water over fire.
Cream soups and purees are so nutritious that with bread and butter,they furnish a satisfactory meal.

CREAM OF ALMOND SOUP

Blanch, and grind or pound one-half pound almonds, let simmer slowly inone pint of milk for five minutes. Melt one tablespoon of butter, blendwith one of flour. Do not allow to bubble. Add one cup of milk andthicken slightly. Then add the almond mixture and simmer again untilcreamy. Remove from fire and add one cup of cream. Season with salt andpepper to taste. Cream may be whipped or left plain.