Vegetable Soup

Ingredients

• 1 cup chopped carrot (approx. 120g)
• 1 cup chopped turnip (approx. 130g)
• 1 cup chopped celery (approx. 100g)
• ½ cup butter or pork fat (110g)
• 2 cups chopped potato (approx. 300g)
• 1 cup chopped onion (approx. 160g)
• 4 cups milk (960ml)
• salt, pepper, cayenne

Method

1. Parboil potatoes ten minutes.
2. Melt butter, add vegetables, cook ten minutes, stirring occasionally.
3. Add milk and cook in doubler boiler until vegetables are tender.
4. Season, strain, garnish with parsley and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard