Cream soup recipes

cream soup

CREAM OF CELERY SOUP



Break three stalks of celery in one-inch pieces and pound in a mortar. Cook in double boiler with one slice of onion and three cups of milk for twenty minutes. Remove onion, heat two tablespoons of butter, add two tablespoons of flour, one-fourth teaspoon of pepper, one teaspoon of salt; first two-thirds of a cup, and gradually the rest of the celery broth, add one cup of cream; cook until smooth and serve at once.


CREAM OF ASPARAGUS SOUP recipe



Proceed as with cream of celery soup, substituting one-half bundle of fresh asparagus or an equal amount of canned for the stalk of celery.
Or, the tips of a bundle of asparagus may be cut off for table use and the remainder used for soup. In either case the asparagus will be better if mashed through a colander, thus removing the woody portions.


CREAM OF CAULIFLOWER SOUP



Take a solid head of cauliflower, scald it to take away the strong taste; separate the flowers and proceed as with cream of celery soup.


CREAM OF CORN SOUP



Take a can of corn or six ears of corn. Run a sharp knife down through the center of each row of kernels, and with the back of a knife press out the pulp, leaving the husk on the cob. Break the cobs and put them on to boil in sufficient cold water to cover them. Boil thirty minutes and strain the liquor. Return the liquor to the fire, and when boiling add the corn pulp and bay leaf. Cook fifteen minutes; add the cream sauce and serve.


CREAM OF HERRING SOUP (RUSSIAN STYLE recipe)



Place two cups of milk, two cups of water, one small onion, salt and pepper to taste in a saucepan, and boil for ten minutes, add two herrings which have been previously soaked and cut in small pieces; cook until herring is tender.


MILK, OR CREAM SOUP



Heat a quart of milk or cream, add a tablespoon of sweet butter and thicken with a spoon of flour or corn starch, wet with cold milk. Pour, boiling, over pieces of toasted bread cut into dices; crackers may also be used.

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