Swiss Potato Soup
A dish that leans on potatoes and flat white turnip.
contains glutencontains dairy
Ingredients
US
Metric
- 4 small potatoes
- 1 large flat white turnip
- 710 ml boiling water
- 950 ml scalded milk
- ½ onion
- 59 ml butter
- 80 ml flour
- 7 ml salt
- 1 ml pepper
Make it lactose-friendly
- 1 quart scalded milk → lactose-free milk, oat milk, or almond milk
- 4 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 292 |
|---|---|
| Protein | 8.8 g |
| Fat | 10.0 g |
| Carbs | 43.0 g |
| Fiber | 4.2 g |
| Sodium | 514 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States