Cut fine three onions, one turnip, two French carrots and four potatoes,
put in a saucepan with four tablespoonfuls of butter and a little
parsley; let them cook about ten minutes, then add a tablespoonful of
flour. Stir well and add two quarts of boiling milk, season with salt
and pepper and a tiny bit of sugar, and when it boils take out the
parsley, press the soup through a sieve and serve with croutons of fried
bread.