The liquid for cream SOUPs should be thin white Sauce made entirely of milk or of milk and cream. The flavor of the SOUP will be improved, however, by using with the milk some meat stock, or the stock that remains from cooking celery, asparagus, or any vegetables that will lend a good flavor to the SOUP. The recipe here given makes a Sauce that may be used for any kind of cream SOUP.
THIN WHITE Sauce
- 1 pt. milk, or milk and cream or stock
- 1 tsp. salt
- 2 Tb. butter
- 2 Tb. flour
Heat the liquid, salt, and butter in a double boiler. Stir the flour and some of the cold liquid that has been reserved to a perfectly smooth, thin paste and add to the hot liquid. Stir constantly after adding the flour, so that no lumps will form. When the Sauce becomes thick, it is ready for the addition of any flavoring material that will make a palatable SOUP. If thick material, such as any vegetable in the form of a purée, rice, or potato, is used without additional liquid, only half as much flour will be required to thicken the Sauce.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)