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This is the foundation or sauce for many fish and vegetable cream
soups.
- 4 cups milk
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 tablespoons flour
- 1 tablespoon butter
- 1 cup boiling water
Scald milk and add seasoning; thicken with flour and butter rubbed to
a cream with boiling water and boil two minutes.
For pea soup boil and mash 2 cups green peas and add to sauce.
For cream of celery boil 2 cups cut celery until tender; rub through
sieve, add to milk and proceed as above.
For potato soup use 6 large or 10 medium-sized potatoes boiled and
mashed fine. Stir into milk, proceed as above, and strain. Add a
tablespoon chopped parsley just before serving.
For corn soup use same foundation, adding a can of corn, or corn cut
from 6 ears boiled fresh corn and boil 15 minutes.
For cream of fish soup add to milk about one pound of boiled fish,
rubbed through sieve and proceed as above.
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