Swiss Potato Soup

Ingredients

• 4 small potatoes
• 1/2 onion, cut in slices
• 1 large flat white turnip
• 3 cups boiling water
• 1 quart scalded milk
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 4 tablespoons butter
• 1/2 cup flour

Method

1. 1

   Wash, pare, and cut potatoes in halves.

2. 2

   Wash, pare, and cut turnips in 1/4-inch slices.

3. 3

   Parboil together 10 minutes, drain, add onion and boiling water.

4. 4

   Cook until vegetables are soft; drain, reserving water to add to vegetables after rubbing them through sieve.

5. 5

   Add milk, reheat, and bind with butter and flour cooked together.

6. 6

   Season with salt and pepper.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 71. The excerpt below is the record exactly as published.

14 teaspoon pepper If desired, soak beans overnight and drain. Add cold water; cook until soft and rub through sieve. Cut vegetables in small cubes and cook 5 minutes in half the butter; remove vegetables, add flour, salt, and pepper, and stir into boiling soup. Add cream, reheat, strain, and add remaining butter in small pieces. Serves 6. CELERY SOUP I 3 cups celery, cut in 1 slice onion 14-inch pieces 3 tablespoons butter 1 pint boiling water V4 cup flour 24% cups milk Salt and pepper Cook celery in boiling water until soft and rub through sieve. Scald milk with onion, remove onion, and add milk to celery. Bind with butter and flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be used for soups. Serves 6. 174 THE BOSTON COOKING-SCHOOL COOK BOOK CELERY SOUP II 3 stalks celery, cut in 1-inch pieces 3 tablespoons butter 3 cups milk 3 tablespoons flour 1 slice onion Salt and pepper 1 cup cream or top milk Crush celery in top of double boiler. Add onion and milk. Cook 20 minutes and strain. Bind with butter and flour cooked together. Season and add cream. Serves 6. CELERY AND TOMATO PUREE 1 bunch celery, cut in 1-inch pieces Bit of bay leaf 2 teaspoons salt 1 teaspoon peppercorns 3 pints cold water 2 sprigs parsley 2 tablespoons fat salt pork 1 clove garlic, crushed 1 onion, sliced 2 tablespoons butter 1 small carrot, sliced 2 tablespoons flour 1 leek, sliced 1 pint tomatoes 1% teaspoon thyme 1 tablespoon sugar 2 cloves Salt and pepper Crush celery, add water and salt, bring slowly to boiling point, and simmer 1 hour. ‘Try out pork fat, add vegetables and season- ings, and cook 10 minutes, stirring constantly. Add tomatoes and sugar and season to taste. Combine mixtures and bind with butter and flour cooked together. Cover and cook slowly 1 hour. Rub through sieve. Serves 6. CORN SOUP 2 cups canned corn 2 tablespoons butter 2 cups boiling water 2 tablespoons flour 2 cups milk Salt 1 slice onion Pepper Chop corn, add water, milk, and onion, and cook 20 minutes in top of double boiler. Rub through sieve. Bind with butter and flour cooked together. Garnish with popped corn if desired. CORN CHOWDER 2 cups canned corn 1 sliced onion 4 cups potatoes, cut in 4 cups scalded milk 14-inch slices 8 common crackers 14-inch cube fat salt pork 3 tablespoons butter Salt and pepper VEGETABLE AND CREAM SOUPS 175 Cut pork in small pieces and try out; add onion and cook 5 min- utes, stirring often that onion may not burn; strain fat into stew- pan. Parboil potatoes 5 minutes in boiling water to cover; drain and add potatoes to fat; then add 2 cups boiling water; cook until potatoes are soft, add corn and milk, then heat to boiling point. Season with salt and pepper; add butter, and crackers split and soaked in enough cold milk to moisten. Serves 6 to 8 generously. CREAM OF MUSHROOM SOUP (Without Stock) Follow recipe for Cream of Mushroom Soup (p. 157), substituting water or mushroom liquor for stock. PEA SOUP 2 cups peas, cooked or canned 1 slice onion 2 teaspoons sugar 2 tablespoons butter 2 cups cold water 2 tablespoons flour 2 cups milk Salt Pepper Add sugar and water to peas and simmer 20 minutes. Rub through sieve, reheat, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, and add milk to pea mixture and season. Liquor drained from peas may replace part of water. Serves 6 to 8. SPLIT PEA SOUP 1 cup dried split peas 3 tablespoons butter 2% quarts cold water 2 tablespoons flour 2 cups milk or water * 11% teaspoons salt ¥% onion 1% teaspoon pepper 2-inch cube fat salt pork Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer 3 or 4 hours, or until soft; rub through sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk or water, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt. 176 THE BOSTON COOKING-SCHOOL COOK BOOK POTATO SOUP 3 potatoes 1% teaspoons salt 1 quart milk 14 teaspoon celery salt 2 slices onion 1g teaspoon pepper 3 tablespoons butter Few grains cayenne 2 tablespoons flour 1 teaspoon chopped parsley Cook potatoes in boiling, salted water; when soft, rub through strainer or use 214 cups mashed potato. Scald milk with onion, remove onion, and add milk slowly to potatoes, using a whisk. Melt half the butter, add dry ingredients, stir until well mixed, then stir into hot soup; boil 1 minute, strain, add remaining butter, and sprinkle with parsley. Serves 6 to 8. Appledore Soup. Just before serving, add 3 tablespoons tomato catsup. SWISS POTATO SOUP 4 small potatoes Y% onion, cut in slices 1 large flat white turnip ~ 4 tablespoons butter 3 cups boiling water ¥ cup flour ° 1 quart scalded milk

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