Cream Soups

I believe it to be more advisable to select fresh vegetables for making cream soups, and to thicken them with raw egg yolks, butter and cream. The flavor of the fresh vegetables combined with the velvety liaison, helps to make these thick soups highly estimated, even were the cream and eggs to be suppressed. Purees can be made of these creams, by finishing them as indicated in the puree soups. For Lenten cream soups, moisten them with a vegetable stock instead of broth, and use lean bechamel, in the place of veloute. Cream soups will be improved by passing them through a tammy.