1913 Turnip & Potato Soup

TURNIP & POTATO SOUP
Fifty-Two Sunday Dinners (1913)
Elizabeth O Hiller
4 cups potatoes.
¼ cup butter.
1 large purple-top turnip.
1/3 cup flour.
3 cups boiling water. (stock)
2 teaspoons salt.
3½ cups scalded milk
1/8 teaspoon pepper.
1 onion sliced.
½ cup hot cream.
Parsley.
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.
Did we eat it: Yes
Would I make it again? Yes
Notes: I used broth instead of water. I did not thicken with flour and butter. Instead I just used less milk and broth.

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