10 October 2012
ewfood
Potato Soup
Ingredients
Preparation
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Wash, pare and cut potatoes in one-fourth inch slices.
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Wash, pare and cut turnip the same.
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Cover with boiling water and cook ten minutes
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drain, add onion and three cups boiling water.
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Cook until vegetables are tender
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drain and reserve water.
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Rub vegetables through a strainer, add water, add milk.
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Reheat and bind with butter and flour cooked together.
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Add hot cream and seasonings.
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Turn into hot tureen or large soup bowl and sprinkle with finely chopped parsley.
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