Swiss Potato Soup

Ingredients

• Potatoes, 2.
• Onion, 1.
• Cream, 2 cups.
• Salt.

Method

1. 1

   Slice the potatoes and onions, cook in stew-pan with sufficient water to cover when done; add cream; salt and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 7. The excerpt below is the record exactly as published.

Potatoes, 2. Flour, 1 teaspoon. Water, 4 cups. Soak the bread in the milk; boil onions and potatoes in water until well done, and mix with bread and milk; SOUPS 31 add salt and flour rubbed in the butter ; strain all through a fine sieve; bring again to the boiling point, but do not allow it to boil. If too thick, add a little boiling water. VEGETABLE OYSTER PUREE Vegetable oysters, 1 quart. Milk, 1 quart. Water, 2 quarts. Flour, 4 tablespoons. Butter. Salt. Slice the vegetable oysters, and cook in the water until tender; press through a fine colander, and add to the thickened milk; season with salt and butter, and serve. VEGETABLE OYSTER SOUP Vegetable oysters, 1 quart. Milk, 1 quart. "Water, 2 quarts. Flour, 4 tablespoons. Butter. Salt. Slice the vegetable oysters very thin, and cook in the water until tender; thicken with a little of the flour, also thicken the milk which has been heated. Add the thick- ened milk to the vegetable oysters, season with butter and salt, and serve. OKRA SOUP Okra, 1 pint can. Tomatoes, strained, 1 quart. j/ Water, 1 pint. Salt. 32 VEGETARIAN COOK BOOK Put the okra into the strained tomatoes, and stew for fifteen minutes; force through a colander, and add water and salt; reheat and serve. PLAIN VEGETABLE SOUP Water, 6 cups. Tomatoes, strained, 2 cups. Carrot, 1. Potato, 1. Turnip, 1. Onions, 2. Celery stalk, 1. Shave the vegetables to fine shreds, add to water and tomatoes, and cook moderately for two hours. Season with sage or thyme, salt to taste, and add a little chopped parsley just before serving. JULIENNE SOUP "^' Fresh peas, 1-3 cup. Potatoes, chopped, % cup. Tomato, ^^ cup. Broth, 1 quart. Carrots, cut in dice, % cup. Turnips, chopped, 1-3 cup. Onion, minced, 1. Parsley, chopped. Cook the turnips and carrots together in just enough water to prevent scorching, the potatoes and onions in the same manner, the peas by themselves. When all are done, mix together, and add the broth from beans, barley, or vege- SOUPS 33 table stock, salt, tomato, and parsley ; reheat and serve. The water the vegetables are cooked in should be used in the soup. WHITE SWISS SOUP Rice, y2 cup. Onion, small, 1. Rich milk, II/2 cups. Flour, 14 teaspoon. Water, 2 cups. Potato, 1. Egg yolk, 1. Salt. Boil the rice in water, and add the onion and potato. When the vegetables are well done, add the rich milk, and bring to a boil. Beat well the yolk of the egg with the flour, and stir in the boiling soup. Let it boil, season with salt, rub through a sieve, reheat, and serve. SWISS POTATO SOUP Potatoes, 2 Onion, 1. Cream, 2 cups. Salt.

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