Making Cream of Vegetable Soup
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 385. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Use this chart along with the Cream of Vegetable Soup recipe, opposite. Cook vegetables according to the charts on pages 413-416, or according to the package directions. Drain the vegetables well. You should have 2 cups of cooked vegetables to add to the soup.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Vegan Cream of Cauliflower soup (8426310335).jpg" by Lablascovegmenu from London; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Vegan_Cream_of_Cauliflower_soup_(8426310335).jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.