Swiss Soup

Ingredients

• One large Carrot
• One large Leek
• Two Turnips
• Six Brussels Sprouts
• Two Artichokes
• Half a Cauliflower
• One quart of Milk
• Two tablespoonfuls of Cream

Method

1. 1

   Prepare the vegetables and cut with a fancy cutter.

2. 2

   Boil carrot, turnips, leeks, and artichokes in half a pint of water until soft but not broken; add sprouts and cauliflower for five minutes.

3. 3

   Strain the vegetables, saving the water, and add it to boiling milk in a double saucepan.

4. 4

   Thicken with two tablespoonfuls of barley flour (or white flour); add the vegetables and cream last.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 17. The excerpt below is the record exactly as published.

Swiss Soup. Ingredients . One large Carrot. One large Leek. Two Turnips. Six Brussels Sprouts. Two Artichokes. Half a Cauliflower. One quart of Milk. Two tablespoonfuls of Cream

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