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Cream Kalamazoo

Name: Cream Kalamazoo
Ingredients: 1360 Gramme Veal bone — Fresh veal bones, printed three lb; 18900 Millilitre Water — Cold water, printed five US gallons; 4 Carrot — Medium carrots, peeled whole; 2 Turnip — Small turnips, peeled whole; 2 Onion — Onions, peeled whole; 1 Parsley root — Parsley root; 3 Leek — Leeks; 2 Celery stalk — Celery stalks; 4 Bread — Bread slices; 1 Tablespoon Clarified butter — Clarified butter; 1906 source measure retained without conversion; 1 Carrot — Carrot; 1 Onion — Onion; 2 Leek — Leeks; 10 Branch Celery — Celery; 3 Beetroot — Medium RAW beetroots; 28 Gramme Butter — Butter first ounce; 1420 Millilitre Water — SEPARATE water, one and a half quarts; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion; 71 Gramme Rice flour — Rice flour, two and a half ounces; 237 Millilitre Milk — Milk, two gills; 118 Millilitre Cream — Cream, one gill; 14 Gramme Butter — Finishing butter, half ounce

Beet-celery cream soup thickened with rice flour over No701 broth.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

1360 Gramme Veal boneFresh veal bones, printed three lb
18900 Millilitre WaterCold water, printed five US gallons
4 CarrotMedium carrots, peeled whole
2 TurnipSmall turnips, peeled whole
2 OnionOnions, peeled whole
1 Parsley rootParsley root
3 LeekLeeks
2 Celery stalkCelery stalks
4 BreadBread slices
1 Tablespoon Clarified butterClarified butter; 1906 source measure retained without conversion
1 CarrotCarrot
1 OnionOnion
2 LeekLeeks
10 Branch CeleryCelery
3 BeetrootMedium RAW beetroots
28 Gramme ButterButter first ounce
1420 Millilitre WaterSEPARATE water, one and a half quarts
1 Teaspoon SaltSalt; 1906 source measure retained without conversion
0.5 Teaspoon PepperPepper; 1906 source measure retained without conversion
71 Gramme Rice flourRice flour, two and a half ounces
237 Millilitre MilkMilk, two gills
118 Millilitre CreamCream, one gill
14 Gramme ButterFinishing butter, half ounce

Method

Steps

Step 1
Make one No701 white broth batch: put veal bones in five gallons STARTING cold water, bring to boil and SKIM. Add whole peeled carrots, turnips, onions, parsley root, leeks and celery, cover/simmer four hours, cloth-strain, cool rapidly and measure actual FINISHED broth; allocate only the child amount.
Step 2
Dice four bread slices, gently fry in one tablespoon clarified butter until golden, drain and measure FINISHED croutons.
Step 3
Slice vegetables, sweat in FIRST ounce butter ten minutes. Add 1.5qt measured FINISHED No701 and separate 1.5qt water/spices; optionally use identified clean chicken bones if at hand, recording them, simmer ninety minutes.
Step 4
Whisk rice flour with separate milk/cream, add to soup, boil five minutes, add SECOND half-ounce butter and mix one minute. Strain sieve then clean cheesecloth, measure actual soup and serve with ONE No23 crouton batch separately.

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