Florentine Soup

Ingredients

• 2 tablespoons of butter
• 54 cup of finely chopped onions
• 2 full cups of very thinly sliced turnips
• 2 tablespoons of flour
• 2 pts. of boiled milk
• 1 cup of tomatoes, puree
• a heaping teaspoon of butter
• 1 tablespoon of whipped cream

Method

1. 1

   Melt butter in a saucepan, add onions and stir for 5 minutes.

2. 2

   Add turnips and stir for another 5 minutes.

3. 3

   Mix flour and gradually add boiled milk, stirring until it boils.

4. 4

   Add more milk and tomatoes, press through a sieve, re-heat, and serve with croutons and whipped cream.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 121. The excerpt below is the record exactly as published.

FLORENTINE SOUP.— Melt 2 tablespoons of butter in a saucepan, put into it 54 cup of finely chopped onions, and stir over a moderate heat about 5 minutes, and then add 2 full cups of very thinly sliced turnips, and stir for another 5 minute.*;, and add 2 tablespoons of flour and gradually add 2 pts. of boiled milk, mix^ COOK COUNTY COOK BOOK 183 ing all well together; watch it till it boils and then let simmer gently, stirring frequently 'during 20 minutes or half hr., until the onions are quite soft. Then add 2 more cups of milk, and when boiling add 1 cup of tomatoes, puree (either canned tomato soup or canned tomatoes), or ly^ cups of sliced fresh tomatoes, using a pinch of soda to prevent curdling. Now press the con- tents of the saucepan through a fine sieve, add a heaping teaspoon of butter, re-heat, and serve with croutons and 1 tablespoon of whipped cream

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