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.