A. G. Payne, Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet
“ The ordinary brown is the most economical, as in white soups milk is essential, and if the soup is wished to be very good it is necessary to add a little cream. Soups owe their thickness to two processes. We can thicken the soup by adding flour of various kinds, such as ordinary flour, corn-flour, &c., and soup can also be thickened by having some of the ingredients of which it is composed rubbed through a sieve. This class of soups may be called Purées. For instance, Palestine soup is really a purée of Jerusalem artichokes; ordinary pea soup is a purée of split peas. ”
