Purée of Peas.—Proceed as for split peas.
With Lima Beans.—Proceed as with green peas.
With Potatoes.—Steam potatoes, then peel and mash them through a colander. Put them back on the fire with broth, butter, and salt to taste; stir, boil a few minutes, and serve with croutons. Water or milk may be used instead of broth.
With Pumpkins.—Peel, take away the seed and cut the pumpkin in small pieces; put them in a stewpan with water just enough to cover them, a little salt and white pepper, set on the fire and take off when cooked; throw away the water, mash and strain the pumpkin, put it back in the stewpan, cover with milk, add a little sugar, set it again on the fire, and take off at the first boiling; pour a little of it on croutons in the soup-dish, and keep covered in a warm place for ten minutes; then pour also the remainder in, and serve.
Another.—Prepare as above, throw the pieces in boiling water with a little salt for five minutes, mash and drain; put butter in a stewpan, set it on the fire; when melted put the pumpkin in, stir about five minutes; have ready in your soup-dish some slices of bread fried in butter, and dusted with sugar, pour on them some boiling milk, keep covered in a warm place two or three minutes; then turn the pumpkin on, at the same time mixing the whole gently, and serve.
With Squash.—It is made as with pumpkin.
With Asparagus.—Proceed as for green peas.
With Jerusalem Artichokes.—It is made like that of potatoes.
With Carrots.—When made with young carrots, it is called potage purée Crécy, or à la Crécy. Add broth to taste to a purée of carrots, turn into the soup-dish over croutons, and serve.
With colored Beans.—When made with colored beans, it is called à la Condé. Proceed as with beans.