Standard Cream Soup

Ingredients:
4 cups milk or part milk and part stock
2 tablespoons flour
2 tablespoons fat
2 cups vegetable pulp or meat or fish pulp
Salt, pepper, other seasonings

Directions:
Make a white sauce of the liquid, flour and fat.

Cook the vegetables or meat or fish until tender, drain and mash through a sieve.

Combine the vegetable, meat or fish pulp with the white sauce.

Season, beat with an eggbeater and serve.

A tiny portion of whipped cream or beaten egg white may be served on top of each portion.

The standard cream soup may be made somewhat thicker for purees and bisques.