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Soup

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This International soup features Salt is always added in the cooking of vegetables to season them. In, Vegetables may, of course, be served plain, but they are greatly. It delivers smooth, comforting richness. 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
Servings: 4
Calories: 7340.5
Dietary: Vegetarian
Description
This International soup features Salt is always added in the cooking of vegetables to season them. In, Vegetables may, of course, be served plain, but they are greatly. It delivers smooth, comforting richness. 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
  • Salt is always added in the cooking of vegetables to season them. In
  • Vegetables may, of course, be served plain, but they are greatly
  • 2 Tablespoon. butter
  • 2 Tablespoon. flour
  • 1/2 Teaspoon. salt
Directions
  1. 1
    the use of salt, two important points must be borne in mind: first, that it has the effect of hardening the tissues of the vegetable in much the same manner as it hardens the tissues of meat; and, secondly, that it helps to draw out the flavor of the vegetables.
  2. 2
    These two facts determine largely the time for adding the salt.
  3. 3
    If an old, tough, winter vegetable is to be prepared, it should be cooked until nearly soft in water that contains no salt, and the salt should be added just before the cooking is finished.
  4. 4
    When it is desired to draw out the flavor, as, for instance, when vegetables are cooked for soup or stews, the salt should be supplied when the vegetables are put on to
  5. 5
    cook .
  6. 6
    Young tender vegetables may be cooked in salt water, but as such water extracts a certain amount of flavor, an effort should be made to use it in the preparation of stews, sauces, and soups.
  7. 7
    SAUCES FOR VEGETABLES improved in flavor, nutritive value, and often in appearance by the addition of a well-seasoned sauce.
  8. 8
    Numerous sauces are used for this purpose, the one to select depending somewhat on the vegetable, the method of cooking employed, and the flavor that is desired.
  9. 9
    Recipes for the sauces found to be most satisfactory are here given.
  10. 10
    It will be well to practice the making of these, so as to become familiar with them and thus know just what sauce is meant when reference is made to a particular sauce in the recipes for vegetables.
  11. 11
    The quantities given in the recipes for sauces will
  12. 12
    make sufficient sauce to dress the vegetables required for four to six persons.
  13. 13
    White sauce, which is probably the one that is used oftenest, may be made in various thicknesses, as has been explained previously.
  14. 14
    However, the medium white sauce has been found to be the one most nearly correct for vegetables and consequently the one most preferred

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 7340.5kcal
% Daily Value *
Total Fat 791.0g1217%
Saturated Fat 135.6g678%
Cholesterol 247.5mg83%
Sodium 3809260.0mg158720%
Total Carbohydrate 44.0g15%
Dietary Fiber 1.4g6%
Sugars 1.2g
Protein 16.4g33%

* 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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