General Rules

These soups are thickened by using butter and flour; this prevents a separation of the thicker and thinner parts of the soup; the butter should be heated until it bubbles, the flour and seasoning added and enough of the hot liquid to make a smooth sauce, thin enough to pour easily; this should be poured into the rest of the hot liquid and cooked in a double boiler until the soup is of the proper consistency.

Soda is used in soups made of dried peas and beans to soften the casein; soda is used with tomatoes to neutralize the acid.

These soups must be served as soon as cooked, and in hot dishes.

Crisp crackers, croutons or soup sticks may be served with them.

Crisp Crackers

Split and butter thick crackers, and brown in hot oven.

The vegetables most commonly used are peas, beans, lentils, potatoes, corn, celery, spinach and asparagus. Old and tough vegetables may also be used in making these soups, as the old and tough part is sifted out.

Cream soups are economical and nourishing and should be served frequently, but are too rich to precede a heavy meal. For this reason, they are better served at lunch than at dinner.