SWISS POTATO SOUP (1896)
The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)
Ingredients
• 4 small potatoes.
• 1 large flat white turnip.
• 3 cups boiling water.
• 1 quart scalded milk.
• 1/2 onion.
• 4 tablespoons butter.
• 1/2 cup flour.
• 1 1/2 teaspoons salt.
• 1/8 teaspoon pepper.
Directions
Wash, pare, and cut potatoes in halves.
Wash, pare, and cut turnips in one-quarter inch slices.
Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water.
Cook until vegetables are soft; drain, reserving the water to add to vegetables after rubbing them through a sieve.
Add milk, reheat, and bind with butter and flour cooked together.
Season with salt and pepper.
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