Potato Soup
A dish that starts with potatoes and finishes with purple-top turnip.
contains glutencontains dairy
Ingredients
US
Metric
- 4 cups potatoes
- 1 large purple-top turnip
- 3 cups boiling water
- 3-1/2 cups scalded milk
- 1 onion sliced
- 1/4 cup butter
- 1/3 cup flour
- 2 teaspoons salt
- 1/8 teaspoon pepper
- 1/2 cup hot cream
- Parsley
Make it lactose-friendly
- 3-1/2 cups scalded milk → lactose-free milk, oat milk, or almond milk
- 1/4 cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1/2 cup hot cream → lactose-free cream or coconut cream
Steps
- PROCESS: Wash, pare and cut potatoes in one-fourth inch slices. Wash, pare and cut turnip the same. Cover with boiling water and cook ten minutes; drain, add onion and three cups boiling water. Cook until vegetables are tender; drain and reserve water. Rub vegetables through strainer, add water, add milk. Reheat and bind with butter and flour cooked together. Add hot cream and seasonings. Turn into hot tureen and sprinkle with finely chopped parsley.
This is a variation — Gutenberg edition. Base recipe: Potato Soup →
Make it yours
Edition
Primary
based.cooking
Gutenberg
Gutenberg
Nutrition (estimated, per serving)
| Calories | 304 |
|---|---|
| Protein | 8.7 g |
| Fat | 15.7 g |
| Carbs | 33.4 g |
| Fiber | 3.9 g |
| Sodium | 870 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States