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Leek and Potato Soup
From Cookery for every household, 1914
Serves 4
This soup may be served without sieving, but should be beaten with a wooden spoon or whisk to break up the vegetables. Tapioca may be used instead of sago.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 87. The excerpt below is the record exactly as published.
leeks and potatoes, and add them to it. Stir these over the fire for a few minutes, until the vegetables absorb the fat, then pour on the stock or water, and simmer slowly for 1| hours, or until the potatoes are quite soft. Wash the sago in cold water, put it into a basin with the milk, cover it over and let it soak while the soup is cooking. When the soup has cooked sufficiently, rub it through a sieve or colander into a basin, pressing through as much as possible. Rinse out the saucepan, return the soup to it with the sago and milk, and stir over the fire until boiling. Boil from 5 to 10 minutes longer to thoroughly cook the sago, add the parsley and season to taste. Serve sippets of dry toast separately. Notes. — This soup may be served without sieving, but it should then be well beaten with a wooden spoon or whisk to break up the vegetables. Tapioca may be used instead of sago. Time to cook, 1J to 2 hours. Probable cost, 6 d. Quantity, 2 pints. 68. Potato and Tomato Soup 4 large cooked potatoes. 1 oz. butter. 1 oz. flour. J pt. tomato puree. 1J pts. light stock or broth. | pt. milk. Salt. Pepper.
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