• Swiss Potato Soup •

"A smooth favourful soup that can be served warm or cold."

*Note* Results may vary

- 4 medium potatoes - 1 small white turnip - 1 small onion - 3 cups boiling water - 4 cups hot milk - 4 tbsp butter - 1/3 cup flours - 1 1/2 tsp salt - 1/8 tsp pepper

1) Wash, pare and cut potatoes in halves. Peel and Slice the turnips.

2) Parboil those together 10 minutes and drain.

3) Add the sliced onion and 3 c boiling water to the drained vegetables.

4) Cook until vegetables are soft and then drain, but save the water.

5) Rub vegetables through a sieve (or puree in an electric blender).

6) Return vegetable puree to saucepan, add the saved water and 4 cups of hot milk.

7) In a small saucepan, cook together the butter and flour. Add to soup whisking until smooth.

8) Season with salt and pepper.

"Serves six to either, depending on portion size."

Bibliography/Reference: Crawford, Elaine and Kelly Crawford. Aunt Maud's Recipe Book. 1996.
McCabe, K. & Heilbron, A. (1999). The lucy maud montgomery album. Markham, ON: Fitzhenry and Whiteside Limited.

Last updated: December 25, 2005
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