Cream Soups

If the vegetable is not cut up into small pieces, it must be put through a sieve and made into the form of a puree before it can be added to the liquid. It will be observed that with the large, round sieve, a potato masher must be used to mash the vegetables, the pulp of which is caught by the utensil in which the sieve is held. In making use of the smaller sieve, or ricer, the vegetable is placed in it and then mashed by pressing the top down over the contents with the aid of the handles.