Rice may be used in place of potatoes as the binding agent in the above recipe or in any of the variations below except purée of potato, purée of potato and leek, and purée of watercress. Use 8 oz (250 g) raw rice in place of 1 lb (500 g) potatoes. The soup must be simmered until the rice is very soft.

Purée of Cauliflower Soup (Purée Dubarry)

Use 4 lb (2 kg) cauliflower in place of carrots.

Purée of Celery or Celery Root Soup

Use 4 lb (2 kg) celery of celery root in place of carrots.

Purée of Jerusalem Artichoke Soup

Use 4 lb (2 kg) Jerusalem artichoke in place of carrots.

Purée of Potato Soup (Potage Parmentier)

Omit carrots from basic recipe, add 10 oz (300 g) leeks to the onions and increase the potatoes to 5 lb (2.5 kg).

Purée of Potato and Leek Soup

Use 2 lb (1 kg) leeks in place of the carrots. Increase the potatoes to 21/2 lb (1.25 kg).

Purée of Turnip Soup

Use 4 lb (2 kg) white turnips in place of carrots.

Purée of Watercress Soup

Prepare like purée of potato soup, but add 5 bunches watercress, chopped, when the potatoes are almost tender.

Purée of Mixed Vegetable Soup

Decrease carrots to 1 lb (600 g). Add 10 oz (300 g) each celery, turnips, leeks, and cabbage.

Potage Solferino

Combine equal parts purée of potato and leek soup and cream of tomato soup.

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