- 1 pt. milk, or milk and cream or stock
- 1 tsp. salt
- 2 Tb. butter
- 2 Tb. flour
Heat the liquid, salt, and butter in a double boiler. Stir the flour and some of the cold liquid that has been reserved to a perfectly smooth, thin paste and add to the hot liquid. Stir constantly after adding the flour, so that no lumps will form. When the sauce becomes thick, it is ready for the addition of any flavoring material that will make a palatable soup. If thick material, such as any vegetable in the form of a purée, rice, or potato, is used without additional liquid, only half as much flour will be required to thicken the sauce.
52. CREAM-OF-POTATO SOUP.--Because of the large quantity of carbohydrate derived from the potato, cream-of-potato soup is high in food value. For persons who are fond of the flavor of the potato, this makes a delicious soup and one that may be served as the main dish in a light meal.
CREAM-OF-POTATO SOUP
(
Sufficient to Serve Four
)
- 2 slices of onion
- 1 sprig parsley
- 2 medium-sized potatoes
- 1 c. milk
- 1 c. potato water
- 1 Tb. flour
- 2 Tb. butter
- 1 tsp. salt
- 1/8 tsp. pepper
Cook the onion and parsley with the potatoes, and, when cooked soft, drain and mash. Make a sauce of the milk, potato water, flour, and butter. Season with the salt and pepper, add the mashed potato, and serve.
53. CREAM-OF-CORN SOUP.--The flavor of corn is excellent in a cream soup, the basis of the soup being milk, butter, and flour. Then, too, the addition of the corn, which is comparatively high in food value, makes a very nutritious soup.