Vegetable Soup Without Meat from The Picayune's Creole Cook Book by The Times Picayune Publishing Co
Cut the vegetables into dice and boil until thoroughly tender in about three quarts of water; this will require about two hours. Then press the whole through a sieve; add the remaining water and br...
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Ingredients
- A Sweet Potato
- A Bunch of Celery Leaves
- A Turnip
- A Parsnip
- A Carrot
- A Bay Leaf
- 2 Onions
- A Sprig Each of Parsley and Thyme
- An Irish Potato
- 2 Tablespoonfuls of Flour
- A Large Tablespoonful of Butter
- 3 Quarts of Cold Water
- ½ Cupful of Cream, or Milk
- Salt
- Pepper
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