Milk soup with vegetables

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Melk og melkeprodukter, s. 44 (falt i det fri)

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1
Sweat the vegetables
Clean the root vegetables and cut them into fine strips. Brown them lightly in the butter.
2
Cook the vegetables
Pour on the boiling water and cook until the vegetables are tender.
3
Thicken the soup
Bring the milk to the boil, whisk in the flour and combine it with the vegetables.
4
Serve
Add the cream and finely chopped parsley just before serving. Season with salt.

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