Vegetable Soup Without Meat

Puree des Legumes

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Sweet Potato
  • A Bunch of Celery Leaves
  • A Turnip
  • A Parsnip
  • A Carrot
  • A Bay Leaf
  • 2 Onions
  • A Sprig Each of Parsley and Thyme
  • An Irish Potato
  • 2 Tablespoonfuls of Flour
  • A Large Tablespoonful of Butter
  • 3 Quarts of Cold Water
  • ½ Cupful of Cream, or Milk
  • Salt and Pepper to Taste


Cut the vegetables into dice and boil until thoroughly tender in about three quarts of water; this will require about two hours. Then press the whole through a sieve; add the remaining water and bring to a boil. Then add the butter, rubbed smooth with the flour in a little rich cream, or a little of the hot Soup. One-half cup of cream or milk added just before serving increases the flavor. Boil and stir about two or three minutes more and serve.