Vegetable Soup. No. 4
A much more simple but very palatable vegetable soup is made by taking 1 cup of diced carrots and 1 cup of parsnips and 1 can of peas (or fewer peas can be used), covering them with cold water, and after one hour’s boiling adding 2 cups of milk, to which should be added when it boils 1 teaspoon of potato-flour, or other thickening, and, before serving, pepper, salt, and a small piece of butter.