This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
A cream-of-vegetable soup is a white sauce to which has been added the juice or pulp of some vegetable. A soup made quite thick with pulp is sometimes called a puree. Vegetables too old or too tough to be served whole should be made into soup or puree, as straining removes the hull and coarse fibre, leaving the digestible part of the vegetable. Flour or cornstarch is added to these soups to keep the vegetable from settling. This flour or cornstarch and the butter usually mixed with it are called " binding material/5 because they bind together the solid and liquid parts of the soup.
Salt, 1 t.
Pepper, 1/8 t.
Sugar, 1/2 to 1 t. (more for old peas than for young). Flour, 2 tb.
Peas too old to be served as a vegetable may be used for soup. Cook the onion with the peas in the water. Scald the milk. When the peas are very soft, remove the onion and mash the peas through a strainer, add to them the milk, and reheat. Rub the flour and butter together, stir into them a little of the soup, and turn this mixture back into the rest of the soup. Stir till smooth, add seasoning and sugar, and serve with croutons.
Name of Soup
Binding or Thickening
Cream of tomato.
Tomatoes, 1/2 can.
Cream of asparagus.
Asparagus, 1 bunch.
1 qt. (Boil down to 1 pt.)
Cream of celery.
Celery, 3 roots, or 3 outside pieces of 3 stalks with leaves.
1 pt. hot, or enough to cover the celery. •
Cream of turnip, carrot, etc.
Mashed vegetable, 1 to 2 c.
1 pt. of the water the vegetable was cooked in.
3 large potatoes.
Dried split peas, 1 c.
3 pts. cold.
Enough to thin the soup properly.