Vegetable Purees and Cream Soups: Basic Recipe (2)

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. vegetable
  • ½–1 oz. butter, margarine or fat and/or ½<


(Flavouring vegetables are included in the recipes for the foundation sauces.)

Cook the vegetable as in Basic Recipe (1), adding only sufficient boiling liquid to moisten it. Cook very carefully without allowing it to evaporate or bum. Rub this concentrated purée through a sieve and whisk it into the hot sauce. Boil the soup and if required convert it to a cream soup as in the previous