1939 edition
Historic source edition of the Big Cookbook.

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Melk og melkeprodukter, s. 44 (falt i det fri)
Sweat the vegetables
Clean the root vegetables and cut them into fine strips. Brown them lightly in the butter.
Cook the vegetables
Pour on the boiling water and cook until the vegetables are tender.
Thicken the soup
Bring the milk to the boil, whisk in the flour and combine it with the vegetables.
Serve
Add the cream and finely chopped parsley just before serving. Season with salt.
1939 edition
Historic source edition of the Big Cookbook.

Clean, minimally processed groceries matched to the ingredients — approximate prices.
Gulrot
Smør
Kremfløte
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