Soup
Description
This International soup features Pint of fresh vegetable, cut up in small pieces, or one can. 1 pint of boiling water., Pint of hot milk., Tablespoonful of flour.. It delivers smooth, comforting richness, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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The soups in the little
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cook &# 226;ÂÂbook began with those made of milk and vegetables, because they were so easy to
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make , and, when one was learned, all were made in the same way.
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First there wasâÂÂâ After the vegetable is washed and
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cut in very small pieces, put it in the pint of water and
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cook it for twenty minutes.
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Or, if you use a canned vegetable, cook it ten minutes.
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While it is cooking,
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make the rule for white sauce as before:
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Melt one tablespoonful of butter, and when it bubbles put in one tablespoonful of flour, with the salt and pepper; shake well, and rub till smooth and thick with the hot milk.
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Take the vegetable from the fire and press it through the wire sieve, letting the water go through, too;
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mix with the sauce and strain again, and it is done.
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Almost all soups are better for one very thin slice of onion cooked with the vegetable.
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When you want a
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cream soup very nice indeed, whip a cup of
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cream and put in the hot soupâÂÂtureen, and
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pour the soup in on it, beating it a little, till it is all foamy
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 1569.7kcal
- % Daily Value *
- Total Fat 144.2g222%
- Saturated Fat 32.1g161%
- Cholesterol 56.1mg19%
- Sodium 48974.2mg2041%
- Total Carbohydrate 73.0g25%
- Dietary Fiber 19.4g78%
- Sugars 8.1g
- Protein 17.3g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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