Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 202

1 pt. of potato in thick slices, 1 medium sized onion chopped, salt. Cook until potatoes are tender but not soft; add 1 tablespn. butter, or 2–3 tablespns. cream with milk to make 1¼–1½ qt. of soup, salt, and chopped parsley. Finely-sliced celery may be used in place of onion.

For parsnip soup substitute parsnip for half or all of the potato.