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Soup

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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.
Cuisine:
Courses:
Difficulty: Advanced
Calories: 1569.7
Dietary: Vegetarian
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
  • 1 Pint of fresh vegetable, cut up in small pieces, or one can. 1 pint of boiling water.
  • 1 Pint of hot milk.
  • 1 Tablespoonful of flour.
  • 1 Tablespoonful of butter.
  • 1/2 Teaspoonful of salt.
  • 3 Shakes of pepper.
Directions
  1. 1
    The soups in the little
  2. 2
    cook &# 226;ÂÂbook began with those made of milk and vegetables, because they were so easy to
  3. 3
    make , and, when one was learned, all were made in the same way.
  4. 4
    First there wasâÂÂâ After the vegetable is washed and
  5. 5
    cut in very small pieces, put it in the pint of water and
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    cook it for twenty minutes.
  7. 7
    Or, if you use a canned vegetable, cook it ten minutes.
  8. 8
    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.
  11. 11
    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.
  13. 13
    Almost all soups are better for one very thin slice of onion cooked with the vegetable.
  14. 14
    When you want a
  15. 15
    cream soup very nice indeed, whip a cup of
  16. 16
    cream and put in the hot soupâÂÂtureen, and
  17. 17
    pour the soup in on it, beating it a little, till it is all foamy

Nutrition Facts

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.

Keywords: boiling, butter, cut, flour, fresh, hot, international, milk, one, pepper, pieces, pint, salt, shakes, small, soup, tablespoonful, teaspoonful, title, vegetable
Read it online: https://www.chefs-mate.com/recipe/soup-15/