Vegetable Purees and Cream Soups: Basic Recipe (1)

Name: Vegetable Purees and Cream Soups: Basic Recipe (1)
Ingredients: ½ oz. starchy thickening, e.g. flour, cornflour, ground rice, tapioca or potato to each pint of sieved soup; 1 pt. stock—white for white and pale green vegetables; brown for dark-coloured vegetables; or water; or vegetable boilings flavouring herbs (optional); ¼ pt. milk or ⅛ pt. milk and ⅛ pt. cream for light-coloured soups; flavouring vegetable; ½–1 oz. butter margarine or other suitable fat; 1 lb. vegetable; 1 egg yolk; ⅛–½ pt. cream (this may replace some of the milk), sometimes also; salt and pepper

Vegetable Puree

Preparation info

Difficulty
Medium

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

About

Ingredients

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

Vegetarian
Soup

Method

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