In addition, this treatment of the
onions gives just a little color to the soup.
CREAM-OF-ONION SOUP
(Sufficient to Serve Four)
4 medium-sized onions
4 Tb. butter
2 Tb. flour
2-1/2 c. milk
1 tsp. salt
1/8 tsp. pepper
Slice the onions and brown them in a frying pan with 2 tablespoonfuls of
the butter. Make white sauce of the flour, the remaining butter, and the
milk. Add to this the browned onions, salt, and pepper. Heat thoroughly
and serve.
PUREES
59. CHESTNUT PUREE.--There are many recipes for the use of chestnuts in
the making of foods, but probably none is any more popular than that for
chestnut puree. The chestnuts develop a light-tan color in the soup. The
very large ones should be purchased for this purpose, since chestnuts of
ordinary size are very tedious to work with.
CHESTNUT PUREE
(Sufficient to Serve Four)
1 c. mashed chestnuts
1 c. milk
2 Tb. flour
2 Tb. butter
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. celery salt
1 c. white stock
Cook Spanish chestnuts for 10 minutes; then remove the shells and skins
and mash the chestnuts. Make white sauce of the milk, flour, and butter.
Add to this the mashed chestnuts, salt, pepper, celery salt, and stock.
Heat thoroughly and serve.
60. SPLIT-PEA PUREE.--Dried peas or split peas are extremely high in
food value, and their addition to soup stock makes a highly nutritious
soup of very delightful flavor.
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