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Vegetable Soup

  • 3 carrots
  • 3 potatoes
  • 3 onions
  • 3 pints milk
  • seasoning
  • 3 turnips
  • 2 parsnips
  • lump of butter
  • chopped parsley
Cut carrots, potatoes, onion, turnips, parsnips, and celery into small pieces, and bring to the boiling point in plenty of water. Boil until tender, then rub through a strainer. This should make about 3 pints. Add milk, butter and seasoning and reheat. Sprinkle with parsley before serving.
Submitted by Cassyjean - Torrington, CT Jul 29, 2009 15 min 30 min 45 min
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