Main Ingredients:

See below ingredients and instructions of the sour recipe

Cooking Preparation of the Recipe:

This is the foundation or sauce for many fish and vegetable cream soups.
1 quart milk
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons flour
1 tablespoon butter
1 cup boiling water

Scald milk and add seasoning; thicken with flour and butter rubbed to a cream with boiling water and boil two minutes.
For potato soup use 6 large or 10 medium-sized potatoes boiled and mashed fine. Stir into milk, proceed as above, and strain. Add tablespoon chopped parsley just before serving.
For pea soup boil and mash 2 cups green peas and add to sauce.
For cream of celery boil 2 cups cut celery until tender; rub through sieve, add to milk and proceed as above.
For corn soup use same foundation, adding a can of corn, or corn cut from 6 ears boiled fresh corn and boil 15 minutes.
For cream of fish soup add to milk about one pound of boiled fish, rubbed through sieve and proceed as above.

Browse by categories