Milk or Cream Soups
Milk or Cream Sauce for Soups
599-1229 calories
| 2 tbs. flour | 1 pt. milk or thin cream |
| 2 tbs. butter | ½ tsp. salt |
Cream butter and flour to a smooth paste, heat milk in double boiler on an asbestos mat over the flame; when it is scalding hot, stir in the butter and flour paste, stir until smooth and the mixture begins to thicken, cover and allow to cook without boiling for 15 minutes; strain. The sauce may be used at once or put into a glass jar in the ice-box until needed.
Cream of Asparagus (1)
213 calories
| ⅔ cup cream sauce | ⅓ cup asparagus purée |
Heat sauce and purée in separate saucepans, and when about ready to serve, stir them together, strain carefully, season with salt, and serve with or without croutons of toast or whipped cream. If the sauce is made from the cream instead of milk, the fuel value will be much higher (302.7 calories).
Cream of Asparagus (2)
216 calories
| 8 medium stalks of asparagus | 1 tsp. salt |
| 1 qt. water | 1 tbs. flour |
| ½ cup cream sauce | |
Cut off the tips of the asparagus in 1-inch pieces, and place with the rest in a saucepan, and cover with water; add salt and cook until the tips are tender; lift out and put aside to be used instead of the toast croutons. After the water in which the asparagus is cooked is of sufficiently strong flavor, strain and add the extra spoonful of flour, mixed in a tablespoonful of water; cook 15 minutes, measure ½ cupful, and proceed as directed above.
Cream of Potato
259 calories
Boil and cream the potato. Make sauce and add potato purée; stir until well blended and serve with toast croutons.
When boiling potato if a sprig of parsley is added and strained out, and a little of the potato water is used to make the purée smooth, the soup will have more character.
Cream of Spinach, Celery, Peas or Carrots
224-461 calories
| ¾ cup cream sauce | ⅓ cup vegetable purée |
Proceed as in making other cream soups.
Oyster Soup
179 calories
| 6 oysters | ¾ cup milk |
| 1 cracker (soda) or 8 oyster crackers | ¼ tsp. salt |
| A dash of pepper | |
Put oysters (and their liquor) into a saucepan, and heat gently; skim thoroughly. Heat milk in separate pan; when very hot add to oysters. Roll the cracker and add to soup just before it is served. Add salt and pepper at the same time.