Total Time
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


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a