Vegetable Purees and Cream Soups: Basic Recipe (1)

Vegetable Puree

Preparation info
    • Difficulty


Appears in

By Isabella Beeton

Published 1861

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  • 1 lb. vegetable
  • flavouring vegetable
  • ½–1 oz. butter margarine or other suitable


Slice or chop the main and flavouring vegetables. Melt the fat in a deep pan and in it cook the vegetables over gentle heat for 10 min. Keep the lid on the pan and shake it vigorously from time to time. Boil the stock, add it to the vegetables with the herbs and other flavouring (if used) and simmer the whole until the vegetables are quite soft. This cooking time should be as short as possible