Total Time
15mins
Prep 5 mins
Cook 10 mins

A perfect accompaniment to grilled cheese sandwiches. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Combine stock and cream; add puree gradually, beating constantly.
  2. Heat to boiling point; add salt and cayenne.
  3. Garnish with parsley, if desired, and serve.

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