The Waterbury Democrat., 1932-01-29
CREAM SOUPS GOOD
In r MONTHS
Technique Involved in
Preparation Of Cream
Soups
CREAM SOUP BASE

oysters IRE not tbe only food
which como into their own with
the III" months. Cream soups. an
MI year round staple. are especial
Iy seasonabIe when wintry blasts
blow and the tenn psrnture fingers
around tho nero mark. Made with
milk, butter and often n cooked
md sisved vegetable. cream soups
are n substantial and delicious part
Of any luncheon, dinner or supper
menu.
The garnish IN an important part
In tbs serving OF cream SOUPS. II
the vegetable or meat which forms
tho basis OF tbs soup fails TO add
color, chopped parsley adds interest
10 the dish ~ does n sparse sprlnk-
ling Of pnprtkn on the top OF each
serving. Grated cheese or O. bit OF
melted butter added TO each bowl
Of SOUP contributes flavor, nttrbc-
tiyensss and food value.
Although not difficult to make
| there In u technique involved In the
| preparation Of cream soups which
" acquired through practice and
nm appreciation OF flavor. There are
two general methods for proper
tiOntDg cream soups. One method
calls for 3 cups OF thin white sauce
10 each cup az cooked, mashed or
sisysd vegetable plus seasoning 10
own liking.
The second method requires !
cup OF thin white sauce to each
cup OF meat or vegetable stock ana
~ cup Of mashed or sisved vegs-
table. 10 make the thin white
sauce, tasIt ! tablespoon OF butter
In IL snucs pan, blend In table,
spoon OF -four, gradually STIR In
cup of cold milk. STIR constantly
until smooth and slightly thiekensd,
Add desired seasoning.
The Vegetables most suitable Tor
ths cream soup base arc spinach.
celery. mushrooms, caullHowsr,
peas, carrots, tomatoes. broccoli,
potatoes and others.
CREAM Of CAULIFLOWEIt SOUP
= cups cnuiiHOwer
small onion, sliced
= tbsD. butter
"a tsp. salt
Dash Pepper
quart milk
Grated cheese
(snAy be 0Sntttcd)
AOOf IUE ~ '''' '''
covered kettle In enough boiling
sailed water 10 cover. Only ~
bout ten minutes OF cooking n re-
anIrsd. Drain cauliDower and
chop fine. Cook onion In butter
until soft and yellow. Add milk.
seasoning and caulifi0wer. Serve
piping hot with strips OF toast.
Gfnted chesse may be sprlnklsd
over the top Of this soup II desired,
Yield: Five servings.
CREAM OF SPINACH SOUP.
2 small onions, sliced
y tt,sp. butter
= cups meat stock (veaI.
| bsef or chicIeD)
Ia cups Dry bread crumbs
Pepper
I tsp. salt
~ tbsp, h0nr
4 tbsD, cold water
= cups cooked sifted spinach
2 cups milk
| ~ cup cream
| cook onions slowly In buttsr un-
III soft and yellow. Add meat stock,
bread crumbs. salt, pepper ana
simmer twenty minutes. Min n0pr
with the cold w6ter 10 II smooth
paste and stir slowly into the soup,
cook tsn minutes. then ndh the
spinach, mix ana The cream. RE-
heat ana serve ~ once. Yield:
five cups or Eiz servings
DUCHESS sour.
I quart milk
I slice onion
I tablespoon Hour
~ teaspoon salt
y tt,sp. grated American cheese
1 tablespoon butter
= eEg yOlks
~ teaspoon pepper
Beaid milk in d0ubls boiler with
Tbs onion. Cream butter and
blend IN -four 10 form smooth
pasts, Add 10 bshtsH sgg y0iks.
Add q IittIs hot milk To the sgg
mixture, stirring carefully 10 pres
vent Jumps forming. Return 10
double boiler ana 6dd this grated
cbssss and seasoning. Remove the
onion slice. Heat slowly until
ebsess IN melted. Serve it1msdt.
ntejy using teaspoon chopped
parsley added 70 each bowl 0i
CuiCKEN CREAM SOUP WITH
NOODLES.
q cups rich chicken stock
cup noodles (BHrrOwD
IA tbsp. finely chopped parsley
| salt and pepper 10 taste
. egg yOIks, beaten
f.2 cup slightly sour cream
I tbsp. lemon Juice
Heat the stock, ada noodles,
salt and pepper ana cook for IL
minutes. combiDs beaten. egg
yoIks with this cream and lemon
Juice and add 10 the soup. Ito.
move ths soup from the frs ana
sfir snSli II N slightly tbieksnsd.
Serve Immediately.