Recipes > Soup > Vegetable Soup > Vegetable Puree

Vegetable Puree


  • 6 medium-sized turnips
  • 4 medium-sized carrots
  • 6 medium-sized onions
  • 1 small head of cabbage
  • 4 branches of celery
  • 1 bunch of potherbs
  • 1 teaspoon of thyme
  • 1/2 cup of flour
  • 1 cup of milk
  • 1 1/2 tablespoons of salt
  • 1 teaspoon of pepper
  • 2 well-beaten eggs
  • butter, size of large walnut or one ounce
  • 1/4 cup of finely chopped parsley


Pare and cut in dice turnips, carrots, and onions.

Chop fine cabbage, celery, potherbs, and thyme.

Place in a saucepan and add seven pints of cold water. Bring to a boil and cook slowly for two hours. Mash through a fine sieve.

Return to the kettle and add flour dissolved in milk, salt, pepper, eggs, and butter. Stir to thoroughly blend and then add parsley.

Serve with toast.


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Mrs. Wilson's Cook Book (1920).

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