Swiss Potato Soup
Ingredients
- 4 small potatoes
- 1 large flat white turnip
- 3 cups boiling water
- 1 quart scalded milk
- ½ onion
- 4 tablespoons butter
- ⅓ cup flour
- 1½ teaspoons salt
- ⅛ teaspoon pepper
Steps
- Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnips in one-quarter inch slices. Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water. Cook until vegetables are soft; drain, reserving the water to add to vegetables after rubbing them through a sieve. Add milk, reheat, and bind with butter and flour cooked together. Season with salt and pepper.
More recipes with potatoes, turnip, milk, onion, butter or flour
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.