Cream of Potato Soup

Ingredients

• a little sliced onion
• a little leeks
• a little celery
• one bay leaf
• a clove
• a piece of pig skin, or a raw ham bone
• one cup of flour
• two quarts of boiling milk
• two pounds of sliced raw potatoes
• the yolk of one egg
• a cup of thick cream
• three ounces of sweet butter
• salt
• a little Cayenne pepper

Method

1. 1

   Simmer onion, leeks, celery, bay leaf, clove, and pig skin or ham bone in butter.

2. 2

   Add flour and simmer again.

3. 3

   Pour in boiling milk and add sliced potatoes.

4. 4

   Boil until soft.

5. 5

   Season and strain.

6. 6

   Before serving, add egg yolk mixed with cream and stir in butter gradually.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 249. The excerpt below is the record exactly as published.

Cream of potato soup Puree of tomatoes, with rice Radishes Lobster Newburg Broiled tenderloin steak, Bordelaise Roast chicken sauce Artichokes, Hollandaise Gendarme potatoes Waffle potatoes Asparagus tip salad Pistache ice cream Vanilla eclairs Demi tasse Alsatian wafers Coffee Force and cream. Serve raw force on a compote dish, with cream and powdered sugar separate. Cream of potato soup. Simmer a little sliced onion, leeks, celery, one bay leaf, a clove and a piece of pig skin, or a raw ham bone, in butter. Then add one cup of flour and simmer again. Pour in two quarts of boiling milk and two pounds of sliced raw potatoes and boil until the potatoes are soft. Season with salt and a little Cayenne pepper, and strain through a fine sieve. Before serving add the yolk of one egg mixed with a cup of thick cream, and stir in gradually three ounces of sweet butter

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