Cream of Vegetable Soup

Ingredients

• y^ c carrot
• ^ c turnip
• y^ c celery
• j/z onion
• i^ c potato
• ^ t finely chopped parsley
• I pint boiling water
• 4 T butter
• 4 T flour
• 2 c milk

Method

1. 1

   Mix vegetables and boiling water, cover and cook slowly for 1 hour.

2. 2

   Drain, reserve liquid, press vegetables, and add to liquid.

3. 3

   Melt butter, add flour, then milk.

4. 4

   Mix and add to vegetable pulp, heat well, and serve.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 129. The excerpt below is the record exactly as published.

CREAM OF VEGETABLE SOUP SCALLOPED SPAGHETTI BROWN BREAD TEA Cream of Vegetable Soup Mix together y^ c carrot, ^ c turnip, y^ c celery, j/z onion, i^ c potato and ^ t finely chopped parsley. Add I pint boiling water, cover and cook slowly for i h. Drain, reserving the liquid, pass the vegetables through a vegetable press and add to the liquid. IMelt 4 T butter, add 4 T flour and when well blended 2 c milk

Cook this with the app: pantry check, scaling, and the assistant.