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Crème de Sauté

  • ½lb. peeled potatoes
  • 1 or 2 onions or leeks
  • Watercress
  • 2 ozs. butter
  • 1 ½ pints light stock
  • ½ pint milk
  • 1 dessertspoon flour
  • Seasoning

Cut potatoes and onions in slices. Put into casserole with the stock and half the fat and cook for ¼ hour. Then add the chopped watercress and cook till vegetables are soft. Rub thro' a sieve and return purée to casserole. Add the flour mixed smoothly with the milk and stir until boiling. Season and if too thick add more milk or stock. Simmer a few minutes longer and just before serving add the rest of the butter. Serve with fried croutons.