FLORENTINE SOUP
Melt 2 tablespoons of butter in a saucepan, and put into it ¾ of a cup of finely chopped onions and stir over a moderate heat about five minutes and then add 2 full cups of very thinly sliced turnips; stir these with the onions for another five minutes and then add 2 tablespoons of flour and gradually add 2 pints of boiled milk mixing all well together; watch it till it boils and then let simmer gently, stirring frequently during twenty minutes or half an hour, until the onions are quite soft. Then add 2 more cups of milk, and when this boils add 1 cup of tomato puree (either canned tomato soup or canned tomatoes), or 1½ cups of sliced fresh tomatoes, using a pinch of soda to prevent curdling. Now press the contents of the saucepan through a fine sieve, add a heaping teaspoon of butter, reheat, and serve with croutons and 1 tablespoon of whipped cream.