Puree of Vegetables

Ingredients

• Three onions
• Thyme and parsley
• Two turnips
• Two ounces of butter
• Two carrots
• Three potatoes
• Two leeks
• One lettuce
• Two pints and a half of milk
• One tablespoonful of flour
• Two bay leaves
• A gill of cream

Method

1. 1

   Wash, peel, and slice the vegetables into a stewpan, with the bay leaves, a sprig of thyme and parsley, two or three sprigs of tarragon, and a little salt and sugar; add the butter, put the lid on, and let it stew well for twenty minutes to half an hour; then stir in the flour, add the milk, and let it cook very gently for about an hour; then rub it through a hair sieve, put it into another stewpan, stir over the fire until it boils, add a gill of cream, and serve with fried croutons.

2. 2

   This soup can also be prepared with stock instead of milk.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 5. The excerpt below is the record exactly as published.

PUREE OF VEGETABLES Ingredients Three onions. Thyme and parsley. Two turnips. Two ounces of butter. Two carrots. Tarragon. Three potatoes. Salt and sugar. Two leeks. Two pints and a half of milk. One lettuce. One tablespoonful of flour. Two bay leaves. A gill of cream

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