Cream of Potato Soup with Tomatoes a la Hildur

Ingredients

• Boil six small potatoes
• take three cups of the juice
• Put a tablespoon of butter in a pan
• add one tablespoon flour
• add two cups of white stock
• add one cup hot milk
• and half cup cream
• Season with salt and pepper
• and pepper

Method

1. 1

   Press four potatoes through a fine sieve.

2. 2

   Strain up a can of tomatoes and put the juice on the stove to get hot.

3. 3

   Add the tomato juice and the mashed potatoes.

4. 4

   Just before serving, add the hot milk and cream.

5. 5

   Garnish with dices of cooked potatoes and chopped parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 60. The excerpt below is the record exactly as published.

Cream of Potato Soup with Tomatoes a la Hildur Potage a la Creme de Pomme aux Tomates, a la Hildur Boil six small potatoes and when done press four through a fine sieve. In the meantime strain up a can of tomatoes and take three cups of the juice and put on the stove to get hot. Put a tablespoon of butter in a pan; add one tablespoon flour; add the tomato juice and two cups of white stock from veal, lamb, or chicken; add the mashed potatoes. Season with salt and pepper. Just before serving, add one cup hot milk and half cup cream

Cook this with the app: pantry check, scaling, and the assistant.