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Cream Soup

(50 Soups)

Prepare two quarts of strong veal stock; set it on the back

part of the range to simmer.

Boil one quart of cream; whisk it into the stock; pour it into a hot

tureen, and serve with croutons. If convenient the breast of a boiled

chicken may be added.

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Cream soups are all made by blending two tablespoons of butter with two
tablespoons of flour and then adding slowly one cup of cold milk or half
cream and milk. One cup for a thin soup or purée, to one quart of
liquid. More according to the thickness of soup desired. Any cooked
vegetable or fish may be added to the cream sauce. Less milk is used
when the water in which the vegetables are cooked is added.
Purées are made from vegetables or fish, forced through a strainer and
retained in soup, milk and seasonings. Generally thicker than cream
Use a double boiler in making cream sauces and the cream sauce
foundation for soups.
To warm over a thick soup it is best to put it in a double boiler. It
must not be covered. If one does not have a double boiler set soup
boiler in a pan of hot water over fire.
Cream soups and purées are so nutritious that with bread and butter,
they furnish a satisfactory meal.

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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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Scald some flour with milk or water, mix in a small piece of butter and
salt, and boil until thick. When cool beat in yolk of an egg, if too
stiff add the beaten white.

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Fry four onions till they are brown. Add them to three pints of water,
with four carrots, a slice of white crumb of bread, five potatoes, a
celery and a bunch of parsley, which you must take out before passing the
soup through the sieve. A few tomatoes make the soup better; if they are
tinned, do not add them till after the soup has been passed through the
tammy; if they are fresh, put them in with the other vegetables. Simmer
for an hour, add pepper and salt before serving.
[_V. Verachtert._]

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Chicken Cream Soup


Take the carcase of a roast chicken or turkey, break the bones, and

cover with a quart of cold water and simmer for two hours adding

boiling water, to keep the original quantity. Strain and return to

kettle, add one chopped onion, two grated raw potatoes, one half small

turnip grated, and one half cup rice. Boil until rice is very soft.

Strain again, and return to kettle and let boil, and add one pint milk,

one teaspoon cornstarch rubbed smooth in a tablespoon butter and a

little salt and pepper, serve hot.

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22 Turnip Cream Soup

1 qt. of mutton broth. Cook until tender in this 4 young white turnips;

when tender rub through a sieve, return this to the fire, thicken with 2

tablespoonfuls of butter and 2 of flour, season with salt and pepper;

beat in an egg and serve.

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Cream Soup

Proceed as for white broth, using the meat for a stew,

skimming all the fat off the broth, and then adding to it two

tablespoonfuls of flour mixed smooth with half a pint of milk; when the

milk and flour are mixed smooth pour into them a gill of the boiling

broth, and then add them to the soup; see if the seasoning is right, and

boil it ten minutes, stirring it to prevent burning; during this time

toast a few slices of stale bread, cut them in dice, and put them in the

soup tureen; when the soup is ready pour it over the toast, take up the

stew on another dish, and serve both together. They make a good dinner

for about twenty-five cents.

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