The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1932-01-07
Cream Soups Are Good Fuel"
Foods During Wintry "R"
Months

Oysters are not the only food
which come into their own with
the "R" months. Cream soups, an
all year round staple, are especial
ly seasonable when wintry blasts
blow and the temperature fingers
around the zero mark. Made with
milk, butter and often a cooked and
sieved vegetable, cream soups are
substantial and delicious part of
any luncheon, dinner or supper
menu. fs.1ffbt's,
The garnish is an important part
in the serving of cream soups. If
the vegetable or meat which forms
the basis of the soup fails to add
color, chopped parsley adds interest
to the dish as does sparse sprink-
ling of paprika on the top of each
serving. Grated cheese or a bit of
melted butter added to each bowl
of soup contributes flavor, attrac-
tiveness and food value.
Although not difficult to make
there is a technique involved in
the preparation of cream soups
which is acquired through practice
and an appreciation of flavor.
There are two general methods for
proportioning cream soups. One
method calls for cups of thin
white sauce to each cup of cooked,
mashed or sieved vegetable plus
seasoning to own liking.
The second method requires 1
cup of thin white sauce to each cup
of meat or vegetable stock and n
cup of mashed or sieved vegetable.
To make the thin white sauce, melt
/ tablespoon of butter in sauce
pan, blend in tablespoon of dour,
gradually stir in cup of cold milk.
Stir constantly until smooth and
slightly thickened. Add desired
seasoning.
The vegetables most suitable for
the cream soup base are spinach,
celery, mushrooms, cauliflower,
peas, carrots, tomatoes, broccoli, po-
tatoes and others.
One vegetable which has enjoyed
little popularity as a cream soup
possibility is the beet. Cream of
beet soup is recommended tbyi the
National Dairy Council for its ex-
ceptional fine flavor and color
When the soup pot makes its next
appearance in your kitchen sur
prise it by trying cream Of beet
soup. This is how it is made:
Cream of Beet Soup
1 medium onion ~
/ teaspoon butter ~ ..
Il cup water 80
1 cup finely chopped fresh
or canned beets
" cup meat stock
teaspoon salt
Pepper Fas
IN cup thin cream III
tablespoon vinegar
Cut the onion fine and cook in the
butter until soft and Yellow. Add
the water, beets and meat stock and
heat to the boiling point. If meat
stock is not available a beef or
chicken boulion cube may be dis.
solved in " cup of boiling water.)
Add salt and pepper and the cream
and again reheat to the boiling
point. Remove from the fire, add
the vinegar and serve at once.
Cream of Caulifiower Soup
3 cups caulifiower
small onion, sliced
2 tablespoons butter
"a teaspoons salt 45t
Dash pepper ITs5
1 quart milk
Grated cheese (may be omitted)
Cook the caulihower in an uncov-
cred kettle in enough boiling sailed
water to cover. Only about ten min
utes of cooking is required. Drain
cauliflower and chop fine. Cook
onion in butter until soft and vel
low. Add milk, seasoning and cauli-
flower. Serve piping hot with strips
of toast. Grated cheese may be
sprinkled over the top of the soup
If desired. Yield: Five servings.
Cream of Spinach Soup
2 small onions, sliced