Reference > Farmer's Cookbook > SOUPS WITHOUT STOCK > Swiss Potato Soup
  Appledore Soup Leek and Potato Soup  
CONTENTS · BIBLIOGRAPHIC RECORD

Swiss Potato Soup

4 small potatoes
1/2 onion
1 large flat white turnip
4 tablespoons butter
3 cups boiling water
1/3 cup flour
1 quart scalded milk
11/2 teaspoons salt
1/8 teaspoon pepper

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Appledore Soup Leek and Potato Soup  
 
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