Puree Of Vegetables Recipe

Cut fine three onions, one turnip, two French carrots and four potatoes,

put in a saucepan with four tablespoonfuls of butter and a little

parsley; let them cook about ten minutes, then add a tablespoonful of

flour. Stir well and add two quarts of boiling milk, season with salt

and pepper and a tiny bit of sugar, and when it boils take out the

parsley, press the soup through a sieve and serve with croutons of fried

bread.

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