CREAM-OF-CORN SOUP
(
Sufficient to Serve Four
)
- 1 pt. milk
- 1 Tb. butter
- 1 Tb. flour
- 1 c. canned corn
- 1 tsp. salt
- 1/8 tsp. pepper
Make a white sauce of the milk, butter, and flour. Force the corn through a colander or a sieve, and add the purée to the white sauce. Season with the salt and pepper, and serve.
54. Cream-of-Asparagus Soup.--The asparagus used in cream-of-asparagus soup adds very little besides flavor, but this is of sufficient value to warrant its use. If a pinch of soda is used in asparagus soup, there is less danger of the curdling that sometimes occurs. In making this soup, the asparagus should be combined with the white sauce just before serving.
CREAM-OF-ASPARAGUS SOUP
(
Sufficient to Serve Four