CREAM SOUPS

Wairarapa Times-Age, 9 July 1938, Page 4

CREAM SOUPS

METHOD OF MAKING. 1. Cook vegetables in very little water. Some of the vegetable water may be used as part of the liquid in making the cream sauce.,. As soups thicken after they are made, hot vegetable water may be used to bring them to right consistency. It will not be necessary to cook fresh vegetables if there are leftovers that may be used for that purpose. 2. Force vegetables through a coarse wire sieve. Spinach, mushrooms, cauliflower, should be chopped very fine instead of straining them. The small particles of vegetables are quite acceptable in cream soups. 3. To prepare thin sauce use 1 tablespoon butter and 1 tablespoon flour for 1 cup of liquid (milk or half milk and half vegetables, chicken or fish stock). Melt butter, ’add flour. Cook for a few seconds; then add liquid and stir sauce constantly until it reaches the boiling point. 4. Slowly add cream sauce to vegetable puree, stir well and season. If flavour of onion is desired, grate a little in the soup when adding the seasoning. 5. Cream sauce is the base that prevents separation of thinner , and thicker parts of the soup. In other words, it keeps the particles of vegetables evenly suspended through the liquid. Without this sauce there would be a thick sediment and a watery surface. . \ 6. Strained vegetables to which milk is added does not constitute a cream soup for the reason that milk without the butter and flour will not blend with vegetables. Raw vegetable juices such as spinach, celery and carrots can be used in the making of cream soups. The juice is obtained by forcing vegetables through a press or by cutting them in the meat grinder, using the finest cutter. The juices are heated in a double boiler and added to the cream sauce. Some of the vegetables may be cut' finely and added to the soup. Their raw taste adds a crispness to the soups which is very pleasing.